INGREDIENTS

1-2 lbs fresh salmon (A 2lb. filet will serve 4-6 people easily)

2 tablespoons brown sugar

2 teaspoons smoked paprika

2 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon kosher salt (more for a larger filet)

2 tablespoons olive oil

2 mangoes, diced (fresh is the most delicious, but frozen chunks can also work. Just let them thaw out on the counter and then give them a little extra knife treatment so they're good for salsa-size.)

1 avocado, diced

1/4 cup minced cilantro

1/4 cup minced red onion

1/2 jalapeño, minced (optional, to taste)

1 teaspoon honey

2 tablespoons lime juice + 1 teaspoon lime zest

salt to taste

For serving: 

1 1/2 cups rice

INSTRUCTIONS

Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.

Cook your rice: Cook according to package directions

Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, set it to 500 degrees on 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. See notes if you're not sure. 

Bowl it up: Pile up some rice, pull off some of the salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT'S SO GOOD.