Crispy, spicy salmon served over fluffy rice and topped with a cooling avocado mango salsa.

Scale

2 salmon fillets

2 tbsp chili crisp

1 ripe mango, diced

1 ripe avocado, diced

¼ small red onion, finely chopped

Juice of 1 lime

Salt to taste

2 cups cooked rice or quinoa

Optional: cilantro, sesame seeds, lime wedges

Mix mango, avocado, onion, lime juice, and salt for salsa. Set aside.

Pat salmon dry and top with chili crisp.

Cook salmon in skillet (3–4 min per side) or bake at 400°F for 10–12 minutes.

Fill bowls with rice, top with salmon and salsa.

Garnish and enjoy!