06/08/2022
Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa
- serves 4, 455 calories each
Ingredients
▢ 4 (4-6 ounce) salmon filets
▢ 1/4 cup extra virgin olive oil
▢ 1 tablespoon honey
▢ 1 tablespoon chili powder
▢ 1 tablespoon smoked paprika
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1/8 teaspoon cinnamon
▢ kosher salt
▢ 2 peaches, quartered
▢ 1 ear corn
▢ 1-2 jalapeños
▢ 1 shallot, halved
▢ 1 avocado, cubed
▢ 1/2 cup cilantro, chopped
▢ 1 tablespoon lime zest, plus 1/4 cup lime juice
▢ 6 tablespoons salted butter
▢ 6 cloves garlic, chopped
▢ 3-4 cups rice, for serving
Instructions
1. Preheat the oven to 450° F.
2. Place the salmon on a baking sheet and rub with olive oil, honey, chili powder, paprika, garlic powder, onion powder, cinnamon, and a pinch of salt. To the pan, add the peaches, corn, jalapeños, and shallots. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.
3. To make the salsa. Dice the peaches, remove the corn kernels from the cob, and chop the jalapeños and shallot. Add everything to a bowl with the avocado, cilantro, lime zest, and lime juice.
4. Melt together the butter and garlic. Cook until the butter is browning and the garlic crisps. Add chili flakes and salt, to taste.
5. Serve the salmon and salsa over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.
