Hot Honey Crispy Salmon Bowls
A delicious weeknight dinner that comes together quickly…perfect for
serving up to friends and family!
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite-size chunks
- 6 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 1 bunch asparagus, ends trimmed
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3-4 cups cooked rice
- creamy ranch, for serving
AVOCADO Salsa
- 2 avocados, diced
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/3 cup toasted seeds, pumpkin, sesame, sunflower, etc.
Instructions
- Preheat the oven to 450° F.
- On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, paprika, salt, and pepper. Arrange in a single layer. On the other side of the pan, add the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Roast 10-15 minutes or until the salmon is just undercooked to your liking.
- Meanwhile, make the hot honey. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
- Spoon some of the hot honey over the salmon. Switch the oven to broil and broil until lightly charred and crispy. Spoon over additional hot honey, to your taste.
- To make the salsa. Combine all ingredients in a bowl and season with salt, gently tossing.
- Arrange the salmon and asparagus over bowls of rice. Top with salsa. Add ranch on the side or drizzle over each bowl. Enjoy!
Notes
Creamy Cilantro-Basil Ranch: In a blender, blend 1/2 cup plain greek yogurt or sour cream, 1/3 cup mayo, 2 tablespoons buttermilk, 1 cup fresh cilantro, 1/2 cup fresh basil, 1/4 cup fresh chopped chives, 2 teaspoons Worcestershire, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, and a pinch each of kosher salt and black pepper. Blend until creamy.
Nutrition
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Key Ingredient: asparagus, cilantro, ranch, salmon
Servings: 4
Calories: 635kcal
Author: Tieghan Gerard
https://www.halfbakedharvest.com/hot-honey-crispy-salmon-bowls/