Salmon Bowl

INGREDIENTS

• For the Salmon:
  • 1–2 lbs. fresh salmon
  • 2 tablespoons brown sugar
  • 2 tablespoons Creole Kick Carnival
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt (adjust if using a larger fillet)
  • 2 tablespoons olive oil
• For the Avocado Cucmber Salsa:
  • 2 Persian cucumbers, diced
  • 1 avocado, diced
  • 1/4 cup minced cilantro
  • 1/4 cup minced red onion
  • 1/2 jalapeño, minced (optional; adjust to taste)
  • 1 teaspoon honey
  • 2 tablespoons lime juice + 1 teaspoon lime zest
  • Salt to taste
  • 1 tsp of Creole Kick Carnival
• For Serving:
  • 1 1/2 cups cooked rice

INSTRUCTIONS

1. Avocado-Cucumber Salsa: In a mixing bowl, combine all salsa ingredients. Taste and adjust the seasoning if necessary. Set aside.
2. Rice: Begin cooking your rice according to its package instructions.
3. Preheat the oven to 475°F and line a baking sheet with parchment paper.
4. Salmon: In a separate bowl, combine the spices with olive oil to form a smooth paste. Place the salmon, skin side down, on the prepared baking sheet. Generously spread the paste over the salmon. Bake for 6-12 minutes, depending on the thickness of your fillet and your preferred level of doneness.
5. Assemble the Bowl: Layer cooked rice at the bottom, flake off some baked salmon on top, and generously spoon over the Avocado-Cucumber Salsa. Add some lime and enjoy!