bbq salmon bowls with tequila peach salsa
Supple and simple salmon dinner for summertime. Like that rhyme, eh?
Ingredients
- 1 1/2 lb salmon
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- steamed rice, to serve
tequila peach salsa
- 2 large peaches, pitted and chopped
- 1 avocado, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp tequila
- 1 jalapeno or serrano pepper, sliced
Instructions
- Slice the salmon into filets (if they are not already prepped that way). Pat very dry with paper towels.
- Toss together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Rub the salmon all over with the seasoning blend.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the filets skin side down (or, if no skin, what would be the skin side). Sear for 4-5 minutes. Flip and cook an additional 3-4 minutes until the fish releases easily from the pan and the flesh is crisp and darkened. Move off the heat and onto a plate.
- Make the salsa. In a bowl, gently stir together the peaches, avocado, cilantro, lime juice, tequila, jalapeno/serrano, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Divide the salmon and salsa over bowls of steamed rice and enjoy!
Notes
*To store: Salmon meal prep keeps great for up to 5 days. Store the peach salsa separately and add to the salmon and rice (or other grain) after reheating the fish.