0
Add to Favorites
Hot Honey Salmon Bowl with Lemon & Fresh Herbs
Description
Honey Sriracha Salmon Bowl with Lemon & Fresh Herbs, served over quinoa with roasted roots and Nordic-style cucumber salad—bright, balanced, and beautiful.
Ingredients
For the Salmon
For the Roasted Carrots or Parsnips
For the Nordic-Style Cucumber Salad
For the Base
Instructions
1. Prep the Roasted Roots:
-
Preheat oven to 400°F (200°C). Toss carrots or parsnips with olive oil, salt, and optional spices. Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized, flipping halfway.
2. Make the Quinoa:
-
In a saucepan, combine rinsed quinoa, water/broth, and a pinch of salt. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.
3. Marinate & Bake the Salmon:
-
Whisk together honey, sriracha, lemon juice, zest, garlic, and olive oil. Pat salmon dry, season with salt and pepper, and brush glaze on all sides. Bake salmon on a parchment-lined sheet for 12–15 minutes, or until just cooked. Broil for 1–2 minutes for extra caramelization. Top with fresh herbs and lemon slices.
4. Make the Cucumber Salad:
-
Toss cucumber slices with vinegar, honey, salt, and dill. Let sit for at least 10 minutes to marinate.
5. Assemble the Bowl:
-
In each bowl, layer quinoa, roasted roots, and cucumber salad. Top with a salmon fillet, a sprinkle of herbs, and an optional drizzle of extra glaze or olive oil.
Note
Notes
- Dairy-free and gluten-free as written.
- Swap quinoa for barley or rye for a more traditional Nordic grain.
- For extra crunch, add toasted sunflower seeds or pickled red onion.
