Hot Honey Salmon Bowls

These hot honey salmon bowls feature spicy honey-glazed sauteed salmon, served over tri-color quinoa with fresh vegetables, and drizzled with a honey mustard dressing.

Preparation Details

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 2

Ingredients

• 1 cup water
• 1/2 cup tri-color quinoa or rice
• 1/4 cup honey
• 1 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 6 ounces fresh green beans, trimmed
• 2 tablespoons olive oil
• 2 (4 ounce) skinless salmon fillets, cut into 1 1/2-inch chunks
• 1/4 teaspoon salt
• 1/2 English cucumber, sliced
• 1/2 cup halved cherry tomatoes
• 1/4 cup sliced red onion (optional)
• 1/4 cup pitted Castelvetrano olives , sliced (optional)

Steps

1. Gather all ingredients.
2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes; drain any excess water and set aside.
3. Whisk honey, paprika, garlic powder, onion powder, cayenne, and 2 tablespoons water together in a small bowl; set aside.
4. Meanwhile, fill a large skillet with 1 inch of water. Bring to a simmer over medium heat. Add green beans. Cook, covered, until beans are just tender, 2 to 3 minutes. Drain; set aside.
5. Wipe out skillet; heat olive oil in the same skillet over medium heat. Season salmon pieces with salt. Add salmon to skillet; cook until fish flakes easily with a fork, about 4 minutes, turning after 2 minutes. Remove salmon from skillet, set aside.
6. Add honey mixture to skillet. Cook and stir until mixture is bubbly and slightly thickened; about 2 minutes. Remove skillet from heat. Return cooked salmon to skillet. Toss to coat in honey sauce; set aside.
7. For mustard dressing, whisk together olive oil, vinegar, Dijon mustard, parsley, dill, honey, pepper and salt, in a small bowl.
8. To serve, divide quinoa evenly between 2 bowls. Top with hot-honey-sauced salmon, green beans, cucumber, tomatoes, and red onions and/or olives. Serve with with mustard dressing.