INGREDIENTS
SALMON:
- 4 wild caught salmon filets
- ½ tablespoon avocado oil
- Juice of 1 organic lime
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ½ tablespoon organic chili powder
- ½ tablespoon garlic powder
MANGO SALSA:
- 1 organic mango (cubed)
- ¼ cup organic red onion (minced)
- 1 tablespoon organic freshly squeezed lime juice
- ½ organic avocado (chopped)
- 3 mini organic bell peppers (minced)
- 1 organic jalapeno (finely chopped)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon organic garlic powder
- 1 teaspoon organic chili powder.
TOPPINGS/SIDES:
- 1 pack organic jasmine rice (frozen from trader joe’s)
INSTRUCTIONS:
- Mango Salsa:
- Wash and chop the onion, mango, avocado, jalapeno, and bell peppers.
- Place in a small bowl.
- Season with lime juice, salt, pepper, chili powder, and garlic powder.
- Mix well and set aside.
- Salmon:
- Place the salmon on a plate.
- Season the salmon with the chili powder, garlic powder, avocado oil and lime juice.
- Heat the bbq.
- Once heated, bbq the salmon until fully cooked.
- Rice:
- While, the salmon cooks, warm the rice in a glass pyrex bowl for 4 minutes in the microwave.
- Serving:
- Top each plate with rice, a salmon fillet and ½ cup of the mango salsa.
