Harissa Honey Salmon & Rice Bowls

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Salmon marinaded in a quick and easy harissa honey sauce and perfectly seasoned zucchini are all baked on the same tray and served over fluffy turmeric rice, peppery arugula and sweet grape tomatoes, then topped with a creamy tzatziki sauce.

Prep Time20

Cook Time20

Total Time40

Course: Mains

Cuisine: Mediterranean, Middle Eastern

Diet: Diabetic, Gluten Free, Low Lactose

Keyword: harissa paste, rice bowl, salmon

Servings:

Calories: 512kcal

Author: Sarah Bell

Equipment

Sharp knife
Chopping Board
Medium bowl
Whisk
Large saucepan
Fine mesh sieve
Large baking tray
small bowl
Measuring Cups and Spoons

Ingredients

2 cups jasmine rice
1 teaspoon ground turmeric
1 teaspoon cumin seeds
2 medium zucchini ends removed, cut into rounds
2 tablespoons extra-virgin olive oil
2 tablespoons harissa paste
3 teaspoons honey
1 tablespoon lemon juice
4 salmon fillets approximately 600 grams
60 grams rocket
200 grams grape tomatoes quartered

Tzatziki

1 cup Greek yoghurt
1 Lebanese cucumber grated
1 garlic clove peeled and minced
1 tablespoon lemon juice
small bunch dill roughly chopped plus extra for serving

Metric - US Customary

Instructions

Preheat the oven to 180°C/356°F (fan forced). Line a large baking tray with parchment paper and set aside.
Add the zucchini rounds to the tray and drizzle with one tablespoon olive oil. Season with salt and pepper and toss to coat evenly. Spread out into an even layer and place into the oven to roast for 10 minutes.
Meanwhile, add the rice to a large saucepan and top with water. Swirl the rice around with your hands to rinse it. Strain the rice through a fine mesh sieve and return to the pan. Repeat this step another two times to clean the rice. After returning the rice to the pan for a third time, top with 2 ½ cups water. Add the ground turmeric, the cumin seeds and a few pinches of salt to the pan and bring to a boil. Boil until most of the liquid has been absorbed. Reduce the heat the low and place the lid on. Once the liquid has stopped bubbling up through the rice, turn off the heat and set aside to steam with the lid on.
While the rice cooks, make the marinade by adding the harissa, honey, lemon juice and olive oil to a medium bowl and whisk to combine. Add the salmon fillets and coat them in the marinade.
Remove the tray of zucchini from the oven and push all of the zucchini up to one end of the tray, leaving enough room for the salmon fillets. Place the salmon fillets onto the tray. Return to the oven to cook for 7 – 10 minutes or until the salmon is cooked to your liking.
While the salmon is cooking, make the tzatziki. Add the yoghurt to a medium bowl. Place the grated cucumber into a cheese cloth or nut milk bag. Squeeze out the excess liquid over the sink and then add the cucumber to the yoghurt along with the lemon juice, minced garlic, dill and a pinch of sea salt flakes. Whisk to combine, taste and season with more salt if desired.
To serve, divide the rice between four bowls. Top with rocket, roasted zucchini, tomatoes, a fillet of salmon, a dollop of tzatziki, pickled red onions, extra fresh dill and a sprinkle of chilli flakes or crispy chilli oil (if using). Serve warm.

Notes

Nutrition facts are an estimate only.

Storage

Store individual components in seperate containers. Reheat the zucchini, rice and salmon before serving with the arugula, cherry tomatoes, tzatziki and pickled onions.

Nutrition