Instructions

1. 1

   Make the salsa: Dice mangoes and avocado, mince cilantro, red onion, and jalapeño. Toss with honey, lime juice, lime zest, and salt.

2. 2

   Cook rice according to package directions.

3. 3

   Heat oven to 475°F (245°C). For crispier top, use broil setting and place rack 6 inches from top.

4. 4

   Mix the BBQ paste: Combine brown sugar, smoked paprika, onion powder, garlic powder, chili powder, salt, and olive oil.

5. 5

   Place salmon skin-side down on a foil-lined sheet pan. Rub the BBQ paste over the top.

6. 6

   Bake 6-12 minutes depending on thickness. It's done when opaque and flakes easily.

7. 7

   Assemble bowls: Rice on bottom, salmon on top, generous amount of mango salsa. Squeeze extra lime if desired.