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To create a truly memorable BBQ Salmon Bowl, it’s essential to understand the components that make this dish not only delicious but also nutritious. Each ingredient plays a crucial role in enhancing the overall flavor profile and health benefits of the meal.

BBQ Salmon Bowls with Mango Avocado Salsa

Discover a burst of flavors with BBQ Salmon Bowls topped with refreshing Mango Avocado Salsa. This dish combines marinated, grilled salmon with wholesome quinoa and black beans, creating a nutritious meal that's perfect for any occasion. Packed with omega-3s, antioxidants, and healthy fats, it's a feast for both the eyes and palate. Perfect for summer gatherings or a quick weeknight dinner, this recipe is sure to impress everyone at your table.
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Ingredients
  

For the BBQ Salmon:

4 salmon fillets (6 oz each)

1/4 cup of your favorite BBQ sauce

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

Juice of 1 fresh lemon

For the Mango Avocado Salsa:

1 ripe mango, diced into small cubes

1 ripe avocado, diced into small cubes

1/2 medium red onion, finely chopped

1 jalapeño pepper, seeded and minced (adjust quantity for desired spice level)

1/4 cup fresh cilantro, chopped

Juice of 1 fresh lime

Salt, to taste

For the Bowls:

2 cups cooked quinoa (or brown rice)

1 cup black beans, rinsed and drained

1 cup corn (can be fresh, frozen, or canned)

1 medium red bell pepper, diced

Lime wedges for serving

Additional fresh cilantro for garnish

Instructions
 

Marinate the Salmon: In a small mixing bowl, whisk together the BBQ sauce, olive oil, lemon juice, and a pinch of salt and pepper. Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fillets, ensuring they are evenly coated on all sides. Cover the dish or seal the bag, and refrigerate for at least 30 minutes. For a more robust flavor, marinate for up to 2 hours.

    Prepare the Mango Avocado Salsa: In a medium-sized bowl, combine the diced mango, diced avocado, chopped red onion, minced jalapeño, and fresh cilantro. Squeeze the lime juice over the mixture and sprinkle with a pinch of salt. Gently toss the ingredients together, taking care to avoid mashing the avocado. Set the salsa aside for a few minutes to allow the flavors to meld beautifully.

      Cook the Salmon: Preheat your grill or grill pan over medium-high heat. Carefully remove the salmon from the marinade, allowing any excess to drip off. Place the fillets on the hot grill and cook for about 4-5 minutes per side, or until the salmon is cooked through and has lovely grill marks. Once done, remove the salmon from the grill and let it rest for a couple of minutes to ensure it remains juicy.

        Assemble the Bowls: In each serving bowl, create a base layer with your choice of cooked quinoa or brown rice. Next, add a generous portion of black beans, followed by corn and diced red bell pepper. Finally, place a beautifully grilled salmon fillet on top of the vegetable layer. Spoon a generous amount of the mango avocado salsa over the salmon for a burst of flavor.

          Garnish and Serve: Finish each bowl with lime wedges on the side and a sprinkle of additional cilantro for a fresh touch. Serve immediately while the salmon is warm and the salsa is vibrant.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4