Anne’s birthday salmon

I made salmon bowls for Anne’s belated birthday dinner last week. I’ve been on a salmon kick recently, in excess, since now I’m sick of salmon. I do this more often than I’d like to admit. I think it’s simply part of cooking for one. Admittedly, a large part of the problem is that I shop at Costco for my business. While I’m there (several times a week) I will also pick up food for myself. I think we can all agree that shopping at Costco when you’re cooking for one, isn’t the best strategy. This is another “something” that I need to work on.

Mango Avocado Salsa – Sugar & Spice Salmon Bowls

Salsa

• 2 ripe mango, peeled, pitted, and diced
• 2 ripe avocado, peeled, pitted, and diced
• 1/4 cup minced cilantro leaves
• 1/4 cup minced red onion
• 1 small jalapeno, seeded and minced
• 2 teaspoons honey
• 1 lime, zested and juiced
• Salt and freshly ground black pepper, to taste

Salmon

For Serving

Cooked white or brown rice

Salsa: Place all ingredients in a medium bowl and toss to combine, cover and refrigerate until ready to serve.

Salmon: Preheat oven to 425 degrees. Line a baking sheet with a Silpat mat or foil.

Mix the sugar and spices in a small bowl until well combined. Add the oil to form a paste. Place the salmon, skin side down, on the prepared baking sheet, and rub the paste liberally over the top side of the salmon. Bake for 10-12 minutes, depending on the thickness of the salmon and your desired doneness.

To Serve: Pile a generous portion of rice in the bottom of flat bowls. Use a spatula to lift the salmon filet from the skin and place it atop the rice. Spoon on the salsa and garnish with herbs.

Serves 4