Hot Honey Salmon Bowls
Ingreadient
-
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)
-
2 tablespoons olive oil
-
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
Direction
-
Gather all ingredients.
-
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.
-
Whisk honey, paprika, garlic powder, onion powder, cayenne, and 2 tablespoons water together in a small bowl; set aside.
-
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.
-
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.
-
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.
-
For mustard dressing, whisk together olive oil, vinegar, Dijon mustard, parsley, dill, honey, pepper and salt, in a small bowl.
-
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.
