RECIPE OF THE WEEK BBQSALMONRICEBOWLSWITHMANGOJALAPEÑOSALSA.

Ingredients

4 (4-6 ounce) salmon filets

1/4 cup extra virgin olive oil

1 tablespoon honey or brown sugar

2 teaspoons chili powder

2 teaspoons smoked paprika

2 teaspoons dried thyme

1 teaspoon onion powder kosher salt

4 cloves garlic, chopped

4 tablespoons salted butter chili flakes

3-4 cups rice for, serving

MANGO SALSA

1 1/2 cups diced mango

1 avocado, cubed

1-2 jalapeños, seeded – if desired, and chopped

1/2 cup cilantro, chopped

1/2 cup fresh basil, chopped

2 tablespoons lime juice

Instructions

1 Preheat the oven to 450° F

2. On a baking sheet, rub the salmon with olive oil, honey, chili powder, paprika, dried thyme, onion powder, and a pinch of salt. Arrange in a single layer Roast 10-15 minutes or until the fish is cooked to your liking.

3. Remove the pan and then rub the salmon with garlic, add a pat of butter to each filet Sprinkle with chili flakes Switch the oven to broil and broil until lightly charred.

4. To make the salsa. Combine all ingredients in a bowl.

5 Serve the salmon over bowls of rice Drizzle the butter over the salmon and top with basil or cilantro. Jalapeño sauce recipe in notes.

Notes

4 ounces cream cheese, at room temperature

3/4 cup salsa verde

2-3 tablespoons pickled jalapeños, chopped

To make the sauce, melt together the cream cheese and salsa verde in a small skillet over low-low heat, whisking constantly until creamy. Remove from the heat and stir in the jalapeños

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