Tequila spiked pineapple and jalapeños add a sassy and spicy kick to this tropical salmon bowl. Topped with fresh, crunchy, sweet and savory garnishes, this bowl is paradise!

Tequila-Spiked Salmon Bowls

Place salmon in a medium resealable plastic bag. Pour 1/3 cup marinade and ¼ cup tequila over salmon. Add half of the sliced jalapeños; seal bag. Turn bag to evenly coat salmon with marinade. Refrigerate for 30 minutes, turning bag occasionally.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Meanwhile, place pineapple and remaining jalapeño slices in another resealable plastic bag. Add lemon juice and remaining ¼ cup tequila; seal bag. Refrigerate for 20 to 30 minutes.

Remove salmon from marinade; discard marinade. Let salmon stand at room temperature for 10 minutes. Remove pineapple and jalapeños from marinade; set aside. Add cabbage leaves and carrots to the pineapple marinade; let stand at room temperature for 10 minutes.

Preheat a 10-in. cast iron skillet over medium heat. Remove skillet from heat; spray skillet with cooking spray. Add salmon; cook for 4 to 5 minutes or until salmon reaches 145 degrees; turning halfway through. Brush with remaining 2 Tbsp. bottled marinade. Remove skillet from heat; let stand, uncovered, for 5 minutes.

Microwave rice according to pkg. directions. Remove cabbage and carrots from marinade; reserve marinade for serving. Divide rice among 4 serving bowls. Arrange salmon, pineapple mixture, cabbage leaves, avocado, carrots, radishes and hedgehog-cut mangoes on top. Garnish mango with Tajín seasoning. Drizzle with reserved marinade, if desired.
*For hedgehog-cut mangoes, using a mango cutter or a knife, cut 2 lengthwise halves or “cheeks” from each mango. Score flesh on each mango half with a paring knife to make a checkerboard pattern, being careful not pierce the skin. Press the skin from the back to invert each mango half, “popping” the cubed fruit to resemble a hedgehog.