Spicy Salmon Rice bowls with Mango Jalapeno sauce

Ingredients

Salmon & marinade

• 1 1/2 lbs/680g of Salmon filet, skin removed and cubed
• 3 tbsp Vegetable oil
• 3 tbsp Chipotle in adobo sauce
• 2 Chipotle Chilies in adobo sauce, chopped
• 1/2 small Red Onion, finely diced (use other half for Salsa below)
• 2 tbsp Lime juice
• 2 tbsp Honey
• 1 tsp Kosher salt

Rice

• 1 1/2 cups/375mL Rajah rice blend (Basmati blend)
• 1 tsp Lime juice
• 1 cup/250ml Mango, diced - fresh or frozen
• Salt & Pepper

Mango Jalapeno Sauce

• 2-3 ripe Mangoes, peeled and removed from pit OR 1 1/2 cups/375ml cubed frozen mangoes, thawed.
• 1 Jalapeno pepper, seeds and stem removed
• fistful of fresh Cilantro
• 2 limes, juiced
• 2 tbsp of Water
• 1 tbsp Olive oil
• Salt & Pepper

Avocado Salsa

• 2 ripe Avocados, peeled and diced
• 3 tbsp Lime juice
• 1/2 small Red Onion, diced (see marinade note above)
• 2 tbsp fresh Cilantro, finely chopped
• Salt & Pepper, to taste

Garnish

• fresh Cilantro, chopped