BBQ Salmon Bowls with Jalapeño-Peach Salsa

5 from 6 votes

BBQ Salmon Bowls with Jalapeño-Peach Salsa

BBQ Salmon Bowls with Jalapeño-Peach Salsa and Zesty Cilantro Sauce. These flavor-packed bowls are gluten free, rich in heart-healthy fats, and sure to become favorites.

Prep Time25

Cook Time10

Total Time40

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Food processor
Mixing bowls
Baking sheet

Ingredients

Jalapeño-Peach Salsa

2 peaches, pitted and diced
1 to 2 fresh jalapeños, seeds removed, finely diced
1/3 cup chopped fresh cilantro
2 Tbsp. fresh lime juice (from 1 lime)
1/4 tsp. kosher salt

Zesty Cilantro Sauce

1/2 cup packed cilantro leaves and stems
1/2 cup chopped green onion (scallions)
1/2 cup plain 2% fat Greek yogurt
1/4 cup neutral oil (such as avocado, grapeseed, or canola oil - I prefer using avocado oil)
2 Tbsp. fresh lime juice
2 to 3 Tbsp. water
1/2 tsp. kosher salt

BBQ Salmon Bowls

4 (6-ounce) skin-on, center-cut salmon fillets
1 Tbsp. avocado oil
1 Tbsp. coconut sugar (or brown sugar)
1 1/2 tsp. paprika
1 tsp. chili powder
3/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. kosher salt
Cooked white rice for serving

Instructions

Prepare Jalapeño-Peach Salsa by combining all ingredients (peaches, jalapeño, cilantro, lime, and salt) in a medium bowl; toss to combine. Set aside.
Prepare Zesty Cilantro Sauce by combining all ingredients (cilantro, green onion, yogurt, oil, lime, 2 Tbsp. water, and salt) in a food processor. Blend until smooth with bright green specks throughout. Add an additional 1 Tbsp. water as needed to thin out to desired consistency.
Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top. Preheat broiler to HIGH.
Arrange salmon fillets, skin side-down, on a large rimmed baking sheet or baking dish. Drizzle with 1 Tablespoons avocado oil.
In a small bowl, combine sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper; mix to combine. Season salmon fillets generously with spice mixture.
Broil the salmon fillets, rotating the pan once halfway through, until the salmon flakes easily with a fork and appears medium in the center, about 8 to 9 minutes. If you prefer your salmon well-done, leave it in for 1 additional minute.
Serve salmon over white rice with a few spoonfuls of Jalapeño-Peach Salsa and a generous drizzle of Zesty Cilantro Sauce.

Notes

Nutrition information includes 1/2 cup of cooked white rice.
To Store. I suggest storing the salmon and rice separately from the fresh salsa and sauce. This way, you can rewarm the salmon and rice while keeping the cold components chilled.
To Reheat. Gently reheat the salmon and rice in the microwave or in a skillet over medium heat. Once warm, top with fresh salsa and sauce.

Nutrition