Hot Honey Salmon Bowls Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 2 servings:

• 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)

Mustard Dressing

• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon honey
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon salt

Directions

1. Gather all ingredients and set them aside.
2. In a saucepan, bring water and quinoa to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until quinoa is tender. Drain any excess water and set aside.
3. In a small bowl, whisk together honey, paprika, garlic powder, onion powder, cayenne pepper, and 2 tablespoons of water. Set this honey mixture aside.
4. In a large skillet, add about 1 inch of water and bring it to a simmer over medium heat. Add the green beans and cover the skillet. Cook the beans for about 2-3 minutes or until just tender. Drain the beans and set them aside.
5. Wipe the skillet clean and then heat 2 tablespoons of olive oil over medium heat. Season the salmon fillets with salt and add them to the skillet. Cook the salmon for about 4 minutes, turning it after 2 minutes, until it flakes easily with a fork. Once done, remove the salmon from the skillet and set it aside.
6. Add the prepared honey mixture to the skillet and cook, stirring constantly, until the sauce is bubbly and slightly thickened (about 2 minutes). Remove the skillet from the heat.
7. Return the cooked salmon to the skillet with the honey sauce. Toss the salmon to coat it evenly in the sauce, then set it aside.
8. For the mustard dressing, whisk together olive oil, white wine vinegar, Dijon mustard, parsley, dill, honey, black pepper, and salt in a small bowl.
9. To serve, divide the cooked quinoa evenly between two bowls. Top with the honey-sauced salmon, green beans, cucumber slices, cherry tomatoes, and optional red onions and olives. Drizzle the mustard dressing over the top before serving.

Nutrition Facts

Per serving:

• Calories: 723
• Total Fat: 43g (55% Daily Value)
• Saturated Fat: 7g (33% Daily Value)
• Cholesterol: 71mg (24% Daily Value)
• Sodium: 684mg (30% Daily Value)
• Total Carbohydrate: 59g (21% Daily Value)
• Dietary Fiber: 5g (19% Daily Value)
• Total Sugars: 43g
• Protein: 30g (60% Daily Value)
• Vitamin C: 24mg (27% Daily Value)
• Calcium: 90mg (7% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 947mg (20% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.