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4
15 minutes
For the Salmon
4 salmon fillets
1 tbsp Blackstone All-Purpose Seasoning
Juice of 1 lemon
2 tbsp olive oil
2 tbsp chopped cilantro
For the Avocado Salsa
2 large avocados
¼ small red onion, finely diced
¼ cup chopped cilantro
Juice of 1 lemon
1–2 tbsp sweet spicy honey
Salt, to taste
Black pepper, to taste
For the Bowls
3–4 cups cooked white rice
Lemon wedges, for serving
In a bowl, combine the All-Purpose Seasoning, lemon juice, olive oil, and cilantro. Pour the mixture over the salmon and coat each fillet evenly. Let the salmon marinate while you prepare the remaining ingredients.
Preheat your Blackstone griddle to medium heat and lightly oil the surface.
Place the salmon on the griddle and cook for 4–6 minutes per side, depending on thickness, until lightly seared on the outside and cooked through while remaining moist and tender.
While the salmon cooks, make the avocado salsa. In a bowl, mash the avocados until slightly chunky. Stir in the red onion, cilantro, lemon juice, sweet spicy honey, salt, and black pepper. Mix well and adjust seasoning to taste.
Warm the cooked rice on the griddle or in a skillet until heated through.
To assemble, divide the rice among serving bowls. Top each bowl with a salmon fillet and a generous spoonful of avocado salsa.
Finish with a squeeze of fresh lemon juice and serve immediately.
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