Empty My Fridge
BBQ Salmon Bowls with Mango Avocado Salsa
Ingredientes
- Salmón1–2 lb
- Brown sugar2 cdas.
- Smoked paprika2 cdtas.
- Onion powder2 cdtas.
- Garlic powder1 cdta.
- Chili powder½ cdtas.
- Salt½ cdtas.
- Olive oil2 cdas.
- Mango · diced2
- Avocado · diced1
- Cilantro · minced¼ tazas
- Red onion · minced¼ tazas
- Jalapeño · minced½
- Miel1 cdta.
- Lime2 cdas.
- Rice1 ½ tazas
Preparación
- Preheat the oven to 475°F. Line a baking sheet with foil. For a crispy top, you can instead use the broiler at 500°F, with one rack about 6 inches from the top, watching closely so the sugar does not burn.
- Mix the spices and olive oil into a paste. Place the salmon skin-side down on the baking sheet and rub the paste generously over the top.
- Bake for 6-12 minutes, depending on the thickness of the salmon and how cooked you like it.
- Cook the rice according to the package directions.
- Toss the mango, avocado, cilantro, red onion, jalapeño (if using), honey, lime juice, lime zest and salt to taste in a bowl. Adjust the seasoning to taste.
- Pile rice in bowls, flake the salmon over it and spoon the mango avocado salsa on top.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
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CebollaArrozAzúcar morenoCebolla moradaLimaAguacateSalmónMango
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