Description
Mediterranean flavors dance through Honey Harissa Salmon Quinoa Bowls, bringing spicy-sweet notes to a nutritious plate. Crisp quinoa and perfectly seared salmon create a delicious harmony you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 salmon fillets (about 5 ounces or 142 grams each, skin removed if desired)
Grains:
- 1 cup uncooked quinoa
Seasonings and Sauces:
- 2 tablespoons harissa paste
- 1 tablespoon honey
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Vegetables and Herbs:
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley or mint, chopped
Cooking Liquids:
- 1 tablespoon olive oil
- 2 cups water or vegetable broth
Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 small garlic clove, minced
Garnish and Optional Toppings:
- Lemon wedges, for serving
- Optional: crumbled feta or avocado slices
Instructions
- Rinse quinoa thoroughly under cold running water to remove any bitter coating, then combine with liquid in a saucepan and cook over medium heat until grains become tender and liquid is fully absorbed, approximately 15 minutes.
- Create a vibrant glaze by whisking harissa paste with honey, olive oil, and seasonings until smooth and well-integrated.
- Position salmon fillets on a prepared baking sheet, generously coating the surface with the prepared harissa-honey mixture.
- Roast salmon in a preheated oven at 400F, monitoring closely to ensure perfect doneness without overcooking, approximately 12-15 minutes.
- While salmon cooks, prepare a tangy yogurt sauce by combining Greek yogurt with fresh lemon juice, olive oil, minced garlic, and subtle seasonings.
- Construct individual quinoa bowls by creating a base of fluffy quinoa, carefully placing roasted salmon on top, and garnishing with fresh vegetables and aromatic herbs.
- Enhance the dish’s flavor profile by drizzling the creamy yogurt sauce over the salmon and adding optional toppings like crumbled feta or sliced avocado.
- Serve immediately with complementary lemon wedges to allow diners to adjust citrus intensity according to personal preference.
Notes
- Rinse quinoa thoroughly to remove bitter saponin coating, ensuring a cleaner taste and better texture.
- Use low-sodium broth when cooking quinoa for more controlled salt levels in the final dish.
- Select wild-caught salmon for optimal nutrition and sustainable seafood practices.
- Adjust harissa paste quantity based on personal heat tolerance, starting with less and gradually increasing.
- Consider marinating salmon for 30 minutes before cooking to enhance flavor penetration and tenderness.
- Replace salmon with tofu or chickpeas for vegetarian/vegan alternative without compromising overall dish structure.
- Pat salmon dry before applying glaze to help seasoning adhere better and create more caramelized exterior.
- Store leftover components separately to maintain freshness and prevent soggy ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg