BBQ Salmon Bowls with Cilantro Lime Rice & Mango Salsa
BBQ Salmon Bowl with Cilantro Lime Rice and Mango Salsa
This BBQ Salmon Bowl is smoky, sweet, fresh, and filling all at once. Salmon coated in Tiger Life Gourmet's Bomb A$$ Grill Dust sits over a bed of cilantro lime jasmine rice and gets finished with a bright, zesty mango salsa. It comes together in under 30 minutes and looks like something you'd pay good money for at a restaurant. Perfect for weeknight dinners, summer cookouts, or any time you want a meal that actually tastes like you put in effort.
- Author
- Chef Braz
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Category
Dinner
- Cuisine
- Southern/American
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 2 tablespoons Tiger Life Bomb A$$ Grill Dust
- 1 tablespoon yellow mustard
- 1 tablespoon olive oil
- ½ cup BBQ sauce, optional
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 cup fresh cilantro, roughly chopped
- 1 tablespoon butter
- 2 ripe mangos, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon cumin
- Salt to taste
Directions
- Cook the jasmine rice according to package directions. While still warm, stir in butter, lime juice, cilantro, and salt. Cover and set aside.
- While the rice cooks, combine all mango salsa ingredients in a bowl and stir to combine. Taste and adjust salt and lime as needed. Let it sit for at least 10 minutes to let the flavors come together.
- Pat salmon fillets dry with a paper towel. Spread a thin layer of yellow mustard over the flesh side of each fillet. Season generously with Bomb A$$ Grill Dust, pressing gently so it adheres.
- Heat olive oil in a cast iron skillet or grill pan over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes without moving them. Flip and cook another 3 to 4 minutes until the crust is deep and caramelized and the internal temperature reaches 125 to 130°F for medium. Slather with your favorite BBQ sauce, if preferred.
- To assemble, scoop cilantro lime rice into each bowl, add a layer of mango salsa, and lay a salmon fillet on top. Serve with a lime wedge on the side.