BBQ Salmon Bowls with Mango Jalapeño Salsa

Name: BBQ Salmon Bowls with Mango Jalapeño Salsa
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 1
Cuisine: American
Ingredients: 6oz Wild Alaska Sockeye Salmon; olive oil, for the rub; 1 tbsp honey or brown sugar; 2 tsp chili powder; 2 tsp dried thyme; 2 tsp smoked paprika; 1 tsp onion powder; 1 cup white rice (cooked according to package); ¼ cup coconut cream; 1 tbsp sugar (can sub coconut sugar or monkfruit sweetener); 1 mango; ½ avocado; ¼ diced white onion; 1 jalapeño, seeds removed and diced; chopped cilantro; salt & pepper

Smoky wild sockeye, creamy coconut rice and juicy mango salsa make this bowl a study in contrasts. Sweet, spicy, rich and fresh all show up in the same bite. Inspired by Half Baked Harvest.

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Wild Alaskan Sockeye Salmon

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AmericanMain Course

BBQ Salmon Bowls with Mango Jalapeño Salsa

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

7 minutes

Wild Alaska sockeye rubbed with honey, chili powder, smoked paprika and thyme, then air-fried at 400°F until the edges caramelize. It goes over coconut rice stirred with coconut cream, under a fresh salsa of mango, avocado, white onion, jalapeño and cilantro. A bright, smoky bowl that comes together fast.

Ingredients

BBQ Salmon:

6oz Wild Alaska Sockeye Salmon
olive oil, for the rub
1 tbsp honey or brown sugar
2 tsp chili powder
2 tsp dried thyme
2 tsp smoked paprika
1 tsp onion powder

Coconut Rice:

1 cup white rice (cooked according to package)
¼ cup coconut cream
1 tbsp sugar (can sub coconut sugar or monkfruit sweetener)

Mango Salsa:

1 mango
½ avocado
¼ diced white onion
1 jalapeño, seeds removed and diced
chopped cilantro
salt & pepper

Directions

Preheat air fryer to 400°F.
Mix spices together in a small bowl.
Place thawed salmon on a piece of foil, drizzle with olive oil, and rub the spice mix on. Air fry for 6-7 minutes, until the edges caramelize and the salmon flakes easily.
While the salmon cooks, make the mango salsa by preparing the ingredients and mixing them together in a bowl.
For the coconut rice, cook the rice according to package and stir in coconut cream and sugar until well combined.
Serve the salmon over the coconut rice and top with mango salsa.
Enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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