The Tangy Honey Harissa Salmon Quinoa Bowls Recipe You’ll Love

Crafting a mouthwatering honey harissa salmon quinoa bowl sparks culinary excitement in my kitchen.

Mediterranean flavors dance through this vibrant dish, promising a delightful experience.

Spicy harissa mingles with sweet honey, creating a perfect balance of taste sensations.

Fluffy quinoa serves as a nutritious foundation for tender, glazed salmon.

Each ingredient brings remarkable depth and complexity to the plate.

Textures and colors blend harmoniously, making this recipe a feast for both eyes and palate.

Honey Harissa Salmon Quinoa Bowls Bursting With Flavor

• Spice Up Your Meal: Transform ordinary salmon into a flavor explosion with harissa and honey, creating a bold and exciting taste experience.
• Master Quick Cooking: Broil the salmon in just minutes, making this recipe perfect for busy weeknights or last-minute dinner plans.
• Customize with Ease: Swap ingredients or adjust spice levels to suit your personal taste, making this dish incredibly versatile for different preferences.
• Nutrition Packed Plate: Combine protein-rich salmon, fiber-filled quinoa, and fresh slaw for a balanced, wholesome meal that fuels your body with essential nutrients.

Ingredients Found in Honey Harissa Salmon Bowls

• Salmon Filets: Fresh, wild-caught salmon provides a rich and buttery base for this flavorful dish.

• Honey: Natural sweetener that helps caramelize the salmon surface.
• Harissa: Spicy North African chili paste that adds bold, complex flavor.
• Cumin: Warm spice that enhances the salmon's depth and complexity.
• Salt: Essential for bringing out the salmon's natural flavors.

• Cabbage: Crisp vegetable that adds freshness and crunch.
• Scallions: Green onions that provide a mild, sharp flavor.
• Fresh Herbs: Bright, aromatic ingredients that elevate the dish's overall taste.
• Lemon Juice: Acidic component that adds brightness and helps tenderize the slaw.
• Olive Oil: Smooth, rich oil that helps bind the slaw ingredients.

• Quinoa: Protein-rich grain that serves as a nutritious base for the salmon.
• Yogurt: Creamy, tangy topping that balances the spicy harissa.

How to Make Honey Harissa Salmon Quinoa Bowls

Step 1: Craft Vibrant Slaw

Create a tangy cabbage mixture by combining shredded cabbage, finely chopped scallions, and freshly torn herbs in a large mixing bowl. Splash in lemon juice and drizzle olive oil, then sprinkle with salt.

Gently toss everything together and let the flavors mingle for 15 minutes while preparing the salmon.

Step 2: Infuse Salmon with Flavor

Grab your salmon filets and gently pat them dry with paper towels.

Generously coat the fish with salt. Drizzle honey across the surface, followed by a stream of olive oil.

Dust the filets with harissa and cumin, then use your fingertips to massage the seasonings evenly into the salmon, ensuring every inch is covered with the spicy-sweet blend.

Step 3: Broil to Perfection

Line a baking sheet with aluminum foil for easy cleanup.

Position the seasoned salmon on the prepared sheet. Slide the oven rack about 6 inches below the broiler and set to high heat.

Slide the salmon into the oven and broil for 6-8 minutes. Keep a close eye on the fish to prevent burning, adjusting time for thicker pieces.

The salmon is ready when it’s cooked through and has a beautiful golden-brown surface.

Step 4: Build Delicious Bowls

Assemble your quinoa bowls by spreading a base of fluffy quinoa.

Carefully place the broiled salmon on top. Generously spoon the prepared slaw alongside the fish.

Add a generous dollop of creamy yogurt for a cool contrast. Serve immediately and savor the explosion of flavors.

Tips to Perfect Honey Harissa Salmon Quinoa Bowls

• Pat salmon filets completely dry before seasoning to ensure crispy, well-caramelized exterior and prevent steaming.
• Position oven rack 6 inches from broiler and watch salmon carefully to prevent burning, adjusting cook time for thickness.
• Let slaw sit for 15 minutes before serving to allow flavors to meld and herbs to soften, creating more vibrant taste profile.
• Use fingers to rub harissa and cumin evenly across salmon, ensuring every bite delivers maximum flavor intensity.
• Replace salmon with chicken or tofu for different dietary preferences while maintaining similar cooking method and spice profile.

Flavor Variations for Honey Harissa Salmon Bowls

• Spicy Mango Salmon Bowl: Replace honey with mango puree and add diced fresh mango to the slaw for a tropical, fruity flavor profile.
• Mediterranean Salmon Bowl: Swap harissa for za'atar spice blend, use mint instead of herbs, and add crumbled feta cheese on top for a Greek-inspired version.
• Smoky Chipotle Salmon Bowl: Substitute harissa with chipotle powder, use cilantro in the slaw, and add roasted corn kernels for a Mexican-inspired meal.
• Asian Fusion Salmon Bowl: Replace honey with teriyaki sauce, use rice vinegar in the slaw, and sprinkle toasted sesame seeds on top for an East Asian touch.

Suggested Pairings With Honey Harissa Salmon Bowls

• Elevate Citrus Zing: Pair this honey harissa salmon with a crisp, chilled sauvignon blanc that cuts through the spicy-sweet flavors and complements the bright herbal notes in the slaw.
• Refreshing Herb Harmony: Serve a sparkling mint lemonade alongside the dish to balance the harissa's heat and provide a cooling counterpoint to the rich salmon.
• Mediterranean Drink Complement: Choose an Israeli or Greek white wine like assyrtiko, which offers mineral undertones that beautifully match the cumin and harissa spices in the salmon.
• Yogurt Sauce Booster: Blend a small amount of additional harissa into the yogurt sauce to intensify the spicy-tangy profile and create a more dynamic dipping experience.

Proper Storage for Honey Harissa Salmon Bowls

Store leftover salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Wrap salmon tightly to prevent moisture loss and maintain its tender texture.

Warm salmon gently at 50% power for 30-45 seconds to prevent overcooking. Add a splash of water or olive oil to keep fish moist and prevent drying out.

Preheat oven to 275°F, place salmon on a baking sheet, cover with foil, and warm for 10-15 minutes until heated through. This method helps preserve the salmon’s original texture and flavor.

Consider using cold leftover salmon in salads or grain bowls for a quick, delicious meal that doesn’t require reheating.

FAQs

• What makes harissa special in this recipe?

Harissa is a North African chili paste that adds bold, spicy flavor to the salmon, giving the dish a unique and vibrant taste profile that sets it apart from traditional salmon preparations.

• Can I use a different type of fish if I don't have salmon?

Yes, you can substitute salmon with other firm fish like trout, arctic char, or even cod. Just adjust cooking times based on the thickness of the fish.

• Is this recipe considered healthy?

Absolutely! This dish is packed with protein from salmon and quinoa, healthy fats, and nutrients from the fresh herbs and cabbage slaw, making it a nutritious and balanced meal.

Honey Harissa Salmon Quinoa Bowls Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

• Total Time: 28 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Spicy-sweet honey harissa salmon quinoa bowls bring Mediterranean flair to your dinner table with bold, zesty flavors. Crisp quinoa, perfectly seared salmon, and tangy harissa create a delightful meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 2 salmon filets (6 ounces / 170 grams)

Marinade and Seasonings:

• 1 tablespoon honey
• 2 teaspoons olive oil
• 1 teaspoon harissa spice blend
• 1/2 teaspoon ground cumin
• Kosher salt (to taste)

Base and Grains:

• 2 cups cooked quinoa

Slaw Ingredients:

• 1/2 small head green cabbage (shredded) or coleslaw mix
• 4 scallions, chopped
• 1/2 cup mixed soft herbs (cilantro, dill, parsley, and/or basil)
• 1 lemon (juice)
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt

Garnish:

• 1/2 cup plain yogurt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a vibrant slaw by combining shredded cabbage, sliced scallions, and chopped fresh herbs. Enhance with a zesty splash of lemon juice and a drizzle of olive oil. Season lightly with salt and allow the flavors to meld for 15 minutes.
2. Meticulously pat salmon filets until completely dry. Generously season with salt, then lovingly coat with a glistening layer of honey and olive oil. Dust evenly with aromatic harissa and ground cumin, massaging the spices into the fish’s surface.
3. Position oven rack approximately 6 inches beneath broiler. Preheat broiler to high intensity. Spread aluminum foil on a baking sheet and carefully place seasoned salmon onto the surface.
4. Broil salmon for 6-8 minutes, vigilantly monitoring to prevent charring. Cooking time may vary slightly depending on filet thickness. Salmon is ready when it flakes easily and appears opaque throughout.
5. Construct quinoa bowls by creating a fluffy base of cooked quinoa. Gently nestle the broiled harissa salmon atop the grains. Crown with the prepared slaw and finish with a luxurious dollop of cool yogurt. Serve immediately while flavors are at their peak.

Notes

• Select fresh, wild-caught salmon for the best flavor and texture, ensuring a rich, succulent dish that elevates the entire meal.
• Adjust harissa spice level by choosing mild or hot varieties to suit personal heat preferences or dietary needs.
• Control broiling time carefully to prevent overcooking, which can dry out the delicate salmon and compromise its luxurious, tender quality.
• Swap quinoa with cauliflower rice for a lower-carb option that maintains the recipe’s vibrant, nutritious profile and Mediterranean-inspired taste.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Lunch, Dinner, Snacks
• Method: Broiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 2
• Calories: 570 kcal
• Sugar: 10 g
• Sodium: 450 mg
• Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 38 g
• Cholesterol: 70 mg