BBQ Salmon Rice Bowls with Mango Cabbage Slaw

BBQ Salmon Rice Bowls with Mango Cabbage Slaw

For the coconut rice

• 1 cup long grain white rice such as jasmine rice

• 1 - 13.5 oz. can coconut milk

• kosher salt

For the salmon

• 1 Tbs brown sugar

• 2 tsp. smoked paprika

• 2 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. chili powder

• 1/2 tsp. salt

• 4 Tbs. olive oil

• 4-6 oz pieces of salmon

For the mango cabbage slaw

• 1 cup shredded cabbage

• 1/2 cup roughly chopped cilantro

• 1/2 minced jalapeno

• 1 cup thinly sliced mango

• 2 Tbs. lime juice

• large pinch of salt

Combine the rice, coconut milk, and salt together in a pot. Bring to a boil, reduce to low heat, cover and let rice cook for about 20 minutes or until all of the liquid is absorbed. Remove from heat and let the rice sit for at least 20 minutes before fluffing.

Preheat over to 425°F.

In a small bowl combine the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, salt and olive oil. Mix well. Lay the salmon on a parchment lined baking sheet. Brush the salmon with the BBQ seasoning mixture and roast salmon for about 8 to 11 minutes or until the tip of a pairing knife can be inserted into the salmon without any resistance. (cook time could increase depending on the thickness of your salmon)

In a medium bowl combine the cabbage, jalapeño, cilantro, mango, lime juice and salt. Mix well.

When ready to eat serve the salmon with a heaping spoonful of the rice and cabbage slaw.

Makes about 4 serving.