Ingredients:

  • 4 (6 oz / 170g) Salmon fillets, skin-on
  • ½ cup (120ml) BBQ sauce
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (3g) Garlic powder
  • ½ tsp (3g) Smoked paprika
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 1 cup (165g) Fresh mango, finely diced
  • ¼ cup (40g) Red onion, minced
  • ¼ cup (15g) Fresh cilantro, chopped
  • 1 tbsp (15ml) Lime juice, freshly squeezed
  • 1 pinch (0.5g) Salt
  • 3 cups (540g) Cooked quinoa or brown rice
  • 4 cups (60g) Fresh baby spinach or kale
  • 1 (7 oz / 200g) Avocado, sliced
  • 1 cup (150g) Cucumber, diced

Instructions:

  1. Preheat the oven to 400°F (200°C). Combine the diced mango, red onion, cilantro, lime juice, and salt in a small bowl. Toss gently and refrigerate to allow flavors to macerate.
  2. Pat the salmon fillets completely dry with paper towels. Rub the flesh side with olive oil, then evenly coat with garlic powder, smoked paprika, salt, and pepper.
  3. Place fillets on a parchment-lined baking sheet and bake for 8-10 minutes.
  4. Remove the tray from the oven and generously brush the top of each fillet with BBQ sauce.
  5. Return to the oven for an additional 2-3 minutes, or until the sauce is bubbling and the internal temperature reaches 135°F (57°C).
  6. Let the fish rest for 5 minutes to reach a final internal temperature of 145°F (63°C).
  7. Assemble the bowls by placing the cooked grains and greens as a base, topping with the glazed salmon, sliced avocado, diced cucumber, and the mango salsa.