Blackened Salmon Bowl - Cooking Like Kate

Rinse the rice under cold water until the water runs clear. Cook according to package directions. Once finished, fluff with a fork and set aside.
1 cup rice
In a small bowl, mix the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper with 1 tablespoon of olive oil to create a paste. Pat salmon fillets dry, then rub the seasoning mixture evenly over both sides (skin on is optional).
1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp olive oil, 2 salmon fillets
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place salmon skin-side down (if using skin) and sear for 3–4 minutes per side, or until blackened and cooked through. Remove from heat and let rest.
1 tbsp olive oil
In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and salt. Blend until smooth, adding water as needed to thin.
1/2 ripe avocado, 1/4 cup plain Greek yogurt, juice of 1 lime, 1 garlic clove, 1 tbsp olive oil, salt to taste, water
Divide the rice between two bowls. Top with blackened salmon, shredded red cabbage, diced mango, and avocado slices. Drizzle with avocado-lime sauce.
1 cup red cabbage, 1 ripe mango, 1 avocado

Adjust spice level: Feel free to reduce or increase the cayenne pepper for a milder or spicier kick.
Rest the salmon: Let the cooked salmon rest for a few minutes before slicing to retain moisture.
Rice alternatives: Quinoa, couscous, or cauliflower rice work as great substitutes for a low-carb option.
Mango tips: Use a ripe mango for the best sweetness and texture. If you can’t find fresh mango, frozen mango works well too.
Meal prep: This bowl can be prepped ahead—store components separately in airtight containers for up to 3 days.