Ingredients

The magic is the contrast: smoky BBQ salmon + cool, juicy mango avocado salsa. For meal prep ideas, visit mus1i.com/meal-prep.

• 2 salmon fillets (about 6 oz / 170g each)Skin-on or skinless both work.
• 3 tbsp barbecue sauceSweet, smoky, or spicy—your call.
• 1 tsp olive oil + salt & black pepperOil helps browning and prevents sticking.
• 1 cup cooked rice (or quinoa)Warm base = better texture.
• 1 mango, dicedRipe mango should give slightly when pressed.
• 1 avocado, dicedChoose creamy-ripe, not mushy.
• 1/4 small red onion, finely choppedOptional: rinse to mellow the bite.
• 1 tbsp fresh lime juice + wedges to serveLime brightens everything.
• 2 tbsp chopped cilantroSwap parsley if preferred.

Method

Cook the salmon first, then make the salsa while it rests. That keeps the salsa fresh and the salmon juicy.

1. Season & glaze. Pat salmon dry, season with salt/pepper, then brush with BBQ sauce.

2. Cook the salmon. Skillet on medium heat with oil: cook 5–6 min per side until flaky (thickness matters).

3. Make the salsa. Gently toss mango, avocado, onion, lime juice, cilantro, and a pinch of salt.

4. Assemble bowls. Add warm rice, top with salmon, spoon salsa over, finish with extra lime.

5. Serve. Optional: add extra BBQ sauce if you like it saucier.

Chef Tip