These BBQ Salmon Rice Bowls with Pineapple Salsa are going to be your new healthy go-to meal. Smoky BBQ seasoned salmon served over rice with a sweet/spicy grilled pineapple salsa. A wonderful, quick, vibrant, and delicious lunch or dinner!
This is one of those recipes that looks like it could be tricky, but actually comes together pretty quick!
I like to roast the fish in the air fryer, but oven-baking is an excellent option too. Coat the salmon in your favourite BBQ sauce and cook for 10-15 minutes depending on the size of the fillet.
Now that vibrant salsa.
Using a griddle pan, cook the pineapple until grill marks start to form. Then simply combine with some red onion, pickled jalapenos, lime juice and fresh coriander. This salsa is so good, not just with this salmon but you could also use it for tacos, in a salad or on top of a chicken breast.
For serving, I think this is best over some fluffy steamed rice. I add the salmon, lots of salsa, some fresh avocado, lime zest and more coriander.
Nothing fancy, but totally delicious. You can customise each bowl more to your liking, and the spicy pineapple salsa is a game-changer.
Looking for more quick and healthy meals? Here are some ideas:
- Weeknight red curry noodles with toasted coconut
- Crispy turmeric cauliflower and chickpea rice bowls
- Roasted red pepper and burrata flatbread
- Healthy green pea pasta
And finally, if you like these BBQ Salmon Rice Bowls be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
BBQ SALMON RICE BOWLS WITH PINEAPPLE SALSA
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes15
minutes25
minutesAn easy, healthy salmon and rice bowl.
Ingredients
4 small fillets of salmon
4 tbsp BBQ sauce
1 cup rice (whichever type you prefer)
1 avocado, thinly sliced
- Pineapple salsa
1 tin of pineapple slices
pickled jalapenos to taste, finely sliced
juice and zest of 1 lime
1/4 red onion, finely diced
fresh coriander
Directions
- If using an oven, pre-heat to 180 degrees Celsius.
- Brush each salmon with a tablespoon of BBQ sauce and place it in the air fryer (or on a lined baking sheet in the oven) and cook for 10-15 minutes at 180 degrees. Pull out just before finishing and brush with a little more sauce.
- Cook rice using your preferred method. I boil mine on the stove for about 10 minutes.
- Meanwhile to make the salsa, grill the pineapple in a griddle pan on medium heat for about 3 minutes on each side until grill marks appear. Remove from the heat and slice into small cubes. Add to a bowl along with jalapenos, red onion, lime juice and coriander.
- To assemble, add some rice into a bowl, place on the salmon and a large spoonful of salsa. Top with some freshly grated lime zest and more coriander.
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