Name: BBQ salmon bowl
Yield: 1184.24 grams
Ingredients: 1 lbs. fresh salmon; 2 tablespoons brown sugar; 2 teaspoons smoked paprika; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1/2 tsp chili powder; 1/2 tsp kosher salt; 2 mangoes-diced; 1/2 fruit, without skin and seed of avocados, raw, California (68 g); 1/4 cup minced cilantro; 1/4 cup minced red onion; minced jalapeño (optional, to taste); a squeeze of lime juice + a little lime zest; salt to taste; 1 tablespoon olive oil; drizzle of honey; 2 cups riced cauliflower

Ingredients

or1 lbs. fresh salmon

or2 tablespoons brown sugar

or2 teaspoons smoked paprika

or2 teaspoons onion powder

or1 teaspoon garlic powder

or1/2 tsp chili powder

or1/2 tsp kosher salt

or2 mangoes-diced

or1/2 fruit, without skin and seed of avocados, raw, California (68 g)

or1/4 cup minced cilantro

or1/4 cup minced red onion

orminced jalapeño (optional, to taste)

ora squeeze of lime juice + a little lime zest

orsalt to taste

or1 tablespoon olive oil

ordrizzle of honey

or2 cups riced cauliflower

Preparation

Mango salsa: Toss2 mangoes, diced 1 avocado, diced 1/4 cup minced cilantro 1/4 cup minced red onion minced jalapeño (optional, to taste) a drizzle of honey a squeeze of lime juice + a little lime zest salt to taste in a bowl to combine. Taste, adjust, try not to eat the whole bowl. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

How to tell when the salmon is done: “Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.” I know this is the proper way to cook salmon, but I am also slightly paranoid about food safety, so the salmon we cook at home has almost no translucency when done. If the rare center freaks you out, don’t worry – it’s still very, very delicious when cooked all the way through (just don’t let it get WAY overcooked or it will be dry and sad).

Nutritional information

	Per 100 g	Per portion (296 g)	% DRI
Energy	104 kcal	307 kcal	15 %
Fat	4 g	12 g	18 %
Fatty acids, total saturated	1 g	2 g	9 %
Cholesterol	18 mg	52 mg	17 %
Sodium	332 mg	983 mg	41 %
Carbohydrate	9 g	27 g	9 %
Sugars	7 g	19 g
Fiber	2 g	5 g	19 %
Protein	9 g	26 g

Recipes ofanjee barber

Let food be thy medicine

BBQ salmon bowl

Tuesday, July 30, 2019