BBQ Salmon with Mango Avocado Salsa

Some San Francisco bay area transplants complain of the "loss of seasons" from whence they came [Ed. note: hey we've got fire, earthquake, mudslide, Cal not getting The Axe...], but won't lie, Septembers are pretty much meteorologically perfect. Warm, but not too warm, and an ideal time to get on with fall food. Hey, it's the Oregon in me.

And this is my gateway meal into fall. The combination of sweet and smoky spices that perfectly complements the salmon, always a hit. We love it with coconut rice, but that's optional.

Now that school has begun, if you're being pulled in a million different directions, you need dinners to be easy. It's not only easy, but I love meals that look fancy enough for company, but yet are super casual, delicious and healthy.

A word about salsas. Mango or tomato salsas are quite common, but don't hesitate to try other fruits and veggies as well. Some of my favorites include: cantaloupe, peach, pineapple, papaya and corn. They all  make delicious salsas to accompany meat and fish.

PS: A year ago we launched into autumn with grilled naan, mango chutney pork, chili and yogurt (www.moveablefeast.me/blog/grilled-naan-with-mango-chutney-pork-chili-yogurt).

PPS: Momala's roast chicken was channeled to break last year's Yom Kippur fast, in a decidedly non-traditional style (www.moveablefeast.me/blog/mexican-marinated-chicken).

Adapted from: Pinch of Yum
Number of servings: 4-6

Ingredients
Salmon

• 1 ½ -2 lbs. fresh salmon
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• Pinch of cayenne (optional)
• ½ teaspoon kosher salt
• 2 tablespoons olive oil

Mango Avocado Salsa

• 2 mangoes, diced
• 1 avocado, diced
• ¼ cup minced cilantro
• ¼ cup minced red onion
• Minced jalapeno (optional, to taste)
• Drizzle of honey (optional, not used here)
• Squeeze of lime juice, a little lime zest
• Salt to taste

For Serving

• Rice (optional, coconut rice was used here)

Directions
Salmon

1. Preheat oven to 475 ºF. Line a baking sheet with foil. 
2. Mix the spices and olive oil to make a paste.
3. Place salmon skin-side down on the baking sheet. Rub paste liberally over top part of salmon.
4. Place salmon on the middle rack. Bake for 6-10 minutes depending on the salmon thickness and your desired done-ness.
5. Turn oven to broil and move the salmon about 6 inches below the element. NOTE: do not step away from your oven. Watch the salmon closely and remove when it has a nicely crunchy outer layer (the sugar and spices are partial to burning).
6. Spoon up some rice, pull off some of salmon, and dollop that mango avocado salsa over the whole thing. 

Mango Salsa

1. Toss all ingredients in a bowl to combine. Taste, adjust.