Barbecue Spiced Salmon Rice Bowls with Fresh Mango Avocado Salsa

Prepare rice according to package directions for 1 1/2 cups uncooked rice

Preheat oven to 475°F or set to broil at 500°F with rack 6 inches from top

For the salsa: dice 2 mangoes and 1 avocado into small cubes

Finely mince 1/4 cup cilantro, 1/4 cup red onion, and 1/2 jalapeño if using

Combine salsa ingredients with 1 teaspoon honey, 2 tablespoons lime juice, 1 teaspoon lime zest, and salt to taste

Create spice paste by mixing 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, and 2 tablespoons olive oil

Place salmon skin-side down on foil-lined baking sheet and coat top with spice paste

Bake for 6-12 minutes until salmon is opaque and flakes easily, with optional slight translucency in center

Assemble bowls with rice as base, top with salmon portions and generous amount of mango avocado salsa