Grilled Chilli Crisp Salmon with Avocado and Mango Salsa

1. Preheat the oven to 200°C and line a baking tray with parchment paper. Rinse the rice until the water runs clear, then cook it according to the package instructions. Once cooked, fluff the rice with a fork and set it aside, covered.

2. In a small bowl, combine the olive oil, 1 tablespoon of lime juice, paprika, garlic powder, half a teaspoon of salt, pepper, and crispy chili oil. Place the salmon fillets on the lined baking tray and spoon the marinade over them. Transfer the tray to the oven and bake for 10-15 minutes or until the salmon is cooked to your liking.

3. Slice the cheeks off the mango and use a spoon to scoop out the flesh from each side. Dice the mango into small cubes. Repeat the same process with the avocado. Finely chop the coriander and red onion. Combine all these ingredients in a bowl and season with the remaining tablespoon of lime juice and the remaining half teaspoon of salt.

4. Divide the cooked rice, baked salmon, and mango avocado salsa between two bowls. Garnish each bowl with lime wedges and a drizzle of crispy chili oil.