hot honey salmon bowls

Lunch

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.

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)
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

Directions

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.