These Honey Harissa Salmon Bowls are loaded with fluffy quinoa, smoky broiled salmon and served with a fresh herby cabbage slaw and a dollop of yogurt. Hearty, healthy and ready in under 30 minutes.
How to Make Honey Harissa Salmon Bowls
I love this recipe because it’s so balanced and nourishing. The salmon cooks quickly under the broiler while the salad marinates in a simple dressing of lemon, olive oil and salt.
You’ll want to start by shredding the cabbage. You can use a knife for this but as a burnt out college student, I recommend using one of those pre-cut bags of coleslaw mix.
Then you can choose your favorite blend of soft herbs, I like cilantro, parsley and dill. I’ve also done basil before and it’s delish. Toss in some chopped scallions and salt and finish with lemon juice and olive oil. Cabbage is pretty tough so you want to let the slaw sit for 10-15 minutes (or longer in the fridge) to let the salt and lemon juice soften it a bit.
In my opinion, the cabbage slaw tastes like even better the next day!
On to the harissa salmon. Just a simple marinade of harissa spice, honey, cumin, salt and a little lemon juice. It’s more of a rub than a marinade so make sure you coat the entire filet.
Once the salmon is seasoned, pop the filets under your broiler for about 8 minutes or until the top is darkened and the salmon is flaky. The cook time will vary depending on the thickness of your filets and the temperature of the broiler. If broiling the salmon makes you nervous, you can also bake it in the oven at 375° F for about 10-15 minutes.
Once the salmon is cooked through, serve it up over the herby slaw with some fluffy quinoa (couscous would also be a great option) and add a spoonful of plain yogurt for some tang.
And that’s it! I’m usually cooking for one so I try to create recipes that taste the same, if not better the next day—and this one definitely does! Just seal the salmon and slaw in an airtight container and it should keep for 2-3 days.
I hope you guys give this one a try!
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More Healthy Salmon Bowl Recipes to Try
- Blackened Miso Salmon Bowls
- Honey Lime Salmon Bowls
- Sheet Pan Everything Salmon and Asparagus
- Crunchy Brown Rice Salmon Bowls
Honey Harissa Salmon Quinoa Bowls
These Honey Harissa Salmon Bowls are loaded with fluffy quinoa, smoky broiled salmon and served with a fresh herby cabbage slaw and a dollop of yogurt. Hearty, healthy and ready in under 30 minutes.
Ingredients
Slaw
- 1/2 a small head of green cabbage, shredded (or use a bag of coleslaw mix)
- 4 scallions, chopped
- About 1/2 cup mixed soft herbs (cilantro, dill, parsley and/or basil)
- Juice from 1 lemon
- 1 tbsp olive oil
- 3/4 tsp kosher salt
Salmon
- 2 (6 oz) salmon filets
- Kosher salt
- 1 tbsp honey
- 2 tsp olive oil
- 1 tsp harissa (spice, not paste)
- 1/2 ground cumin
- Cooked quinoa and plain yogurt for serving
Instructions
- For the slaw, toss together the shredded cabbage, scallions, herbs, lemon juice, olive oil and salt. Let sit for at least 15 minutes while you make the salmon.
- Season the salmon filets generously with salt. Drizzle the honey and olive oil and add the harissa and cumin. Use your fingers to rub the spices all over each filet.
- PLace the salmon on a baking sheet lined with tin foil. Position rack about 6 inches away from the heating element and preheat the broiler.
- Broil the salmon for 6-8 minutes or until cooked through. Thicker pieces of salmon will need longer, Watch closely so it doesnt burn.
- Serve the harissa salmon over cooked quinoa with slaw and a dollop of yogurt.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 477Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 46mgSodium: 849mgCarbohydrates: 53gFiber: 6gSugar: 32gProtein: 21g
All nutritional info is an estimation
