This salmon bowl is an easy dish with massive flavor payout. The cooking technique creates a delightful crust on the salmon and the blend of spices add incredible flavor to the fish.

Served with rice, sliced cucumbers for a fresh crunch, arugula, a zesty tomato and mango salsa, and punchy pickled onions, this bowl will become your favorite summer dish.

Makes 4 servings

Ingredients for the Salmon:

1 lb. fresh salmon, skin on (3-4 filets)

2 tablespoons avocado oil

1 tablespoon brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon freshly ground pepper

Directions for the Salmon:

Take the salmon out of the fridge 10 minutes prior to starting the recipe. Cut the filet into four equal pieces and pat dry with a paper towel. Brush with the avocado oil.

In a small bowl, combine the brown sugar, paprika, garlic powder, salt, and pepper. Rub the spice mixture into the flesh of the salmon until fully and evenly coated. Broil the salmon on high for 8-10 minutes or until your desired level of doneness.

To Serve:

4 cups cooked rice

2 cups arugula

½ cup red pickled onions (recipe follows)

1 cup tomato mango salsa (recipe follows)

1 Persian cucumber

Sesame seeds for garnish (optional)

Assemble serving bowls with one cup of rice per bowl, along with the sliced cucumbers, arugula, mango salsa and red onions. Place the salmon on top and enjoy.