Honey Mustard Salmon Bowls
Description
Lots of flavor with very straightforward effort – and flexible! so this idea from Tieghan Gerard’s book, ‘Half Baked Harvest – Quick & Cozy’, can easily be bent to the will of what you’re into. We loved the salmon in pieces (for a change), the sauce, and the additional extra ‘salad’ (I added cucumber) – enjoy!
Ingredients
Salmon
~2 lbs. salmon fillets, skin removed and checked for pin bones, cut into even sized (large bite) pieces
1/4 c. (85 g) honey AND 1/3 c. (80 g) Dijon
4 cloves of garlic, minced
2 t. onion powder AND 1 t. smoked paprika
1/2 t. EACH chili powder, sea salt AND freshly ground pepper
olive oil spray for cooking
Avocado Cucumber Herb Salad
2 avocados AND about 3 or 4 mini cucumbers, all chopped
~1/2 c. EACH crumbled feta AND chopped fresh cilantro (or any other herb you wish)
2 green onions AND 1 jalapeno, all chopped
2 T. EACH olive oil AND fresh lemon (or lime) juice
Honey Mustard Sauce
1/4 c. (60 g) grainy Dijon
3 T. EACH mayonnaise (45 g) AND honey (64 g)
2 T. EACH apple cider vinegar AND fresh lemon juice
1/2 t. EACH sea salt AND freshly ground pepper
cooked rice, quinoa or couscous for serving – we like basmati for this bowl
Instructions
Preheat the oven to 450 and line a baking sheet with foil (in case you choose to finish the salmon under the broiler). Prep your salmon, pat it dry and in a small bowl, whisk together the honey, Dijon, garlic, onion powder, smoked paprika, chili powder, salt and pepper. Rub all of the salmon with the mustard mix, lay each piece out on the baking sheet, and give all of the salmon a light spray with olive oil. Bake for 8 to 10 minutes until an instant thermometer reaches about 140 from the larger salmon pieces. If you want to try broiling for a quick minute, take the salmon out a little sooner so that they can finish cooking under the broiler – keep an eye on them!
While the salmon is cooking toss all of your ‘salad’ ingredients in a medium bowl and taste for seasonings…this is all about your mood. Try chili flakes instead of jalapeno, no spice at all, a chopped red pepper for color, truly whatever you wish.
For the honey mustard sauce, whisk all ingredients in another small bowl and set aside.
To serve, scatter a layer of rice across the bottom of each bowl and add a line of salmon and ‘salad’. Drizzle on as much of the honey sauce as you wish and keep the sauce handy because you’ll likely be coming back for more!
