firecracker salmon bowls with mango avocado salsa
Firecrackers sans noise? Count me in.
Ingredients
- 1 1/2 lb salmon, cut into 4-6 oz filets
- 2/3 cup dark brown sugar
- 1/3 cup hot sauce (I like Frank's Red Hot)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 4 cloves garlic, minced
- steamed rice, or another grain, to serve
mango avocado salsa
- 1 cup fresh mango chunks
- 2-3 Persian cucumbers, chopped
- 1 avocado, chopped
- 1/3 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2-3 tbsp lime juice
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper or grease lightly with oil.
- In a bowl or jar, whisk or shake together the brown sugar, hot sauce, soy sauce, rice vinegar, smoked paprika, red pepper flakes, and garlic cloves.
- Pat the salmon very dry with paper towels and place in a large bowl. Pour half of the marinade over the salmon and toss to coat. Let sit 10-15 minutes at room temperature.
- Place the salmon filets on the prepared baking sheet. Roast for 10-15 minutes until desired doneness is reached. If desired (and you didn't use parchment paper), switch the broiler to high for the final 2-3 minutes of roasting time to get a nice crisp.
- Meanwhile, pour the rest of the marinade into a sauce pan and bring to a boil over medium-high heat. Cook, stirring frequently, until reduced to a glaze, about 5-8 minutes. The sauce will stick to the back of a spoon when it's the right consistency. Remove from the heat.
- For the salsa: in a bowl, toss together the mango, cucumber, avocado, cilantro, mint, and lime juice. Season to taste with salt and pepper.
- Divide the salmon and salsa amongst bowls of rice or your favorite grain.