Spicy, sweet and salty, these harissa salmon bowls with tahini dressing make a delicious dinner. Accompanied by rice, edamame beans, roasted red peppers, cucumber and red onion.
Recipe inspo
Harissa and tahini are absolute staples in our household. There’s always a jar of both on the go and if I’m struggling for recipe inspiration, these ingredients are guaranteed to help me along the way.
I’ve been experimenting with the harissa marinade for a while and think I’ve nailed it in this dish. It pairs perfectly with the salmon and comes out sticky, sweet and spicy.
While the recipe is for two, you can easily scale up for meal prep or a quick lunch at home.
What goes into these harissa salmon bowls?
While the salmon is the star of the dish, the rest of the ingredients shine through and create a protein-packed meal.
Into the bowl
- Salmon fillets – marinated in a harissa, honey and soy dressing
- Red peppers – roasted until sweet, charred and soft
- White rice – best cooked so it’s slightly sticky
- Edamame beans – sweet, nutty and utterly moreish
- Cucumber and red onion – thinly sliced with a great crunch
- Sesame seeds – lightly toasted and sprinkled all over
Harissa tahini dressing
I’ve noted below that this dressing is optional but let’s be honest, it’s really not. Pairing creamy and slightly bitter tahini with the spicy harissa, accompanied by sweet honey and sour lemon – it’s a perfectly balanced dressing and so satisfying drizzled over this dish.
Ingredients
- Tahini
- Lemon juice
- Harissa paste
- Honey
- Garlic
- Water
Ideal for all year round, let me know in the comments below or on Instagram @somethingwithflavour if you give these harissa salmon bowls with tahini dressing a go.
As obsessed with harissa as I am? Why not try my harissa shakshuka or my chicken and roasted vegetable salad?
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Harissa salmon bowls with tahini dressing
- Total Time: 50 minutes
- Yield: 2 1x
Description
Spicy, sweet and salty, these harissa salmon bowls with tahini dressing make a delicious dinner. Accompanied by rice, edamame beans, roasted red peppers, cucumber and red onion.
Ingredients
Salmon
- 2 salmon fillets (260 grams)
- 60 grams harissa paste
- 20 grams honey
- 2 teaspoons light soy sauce
Bowl
- 2 red peppers, cut into quarters
- 80 grams uncooked white rice
- 80 grams edamame beans
- 40 grams cucumber, thinly sliced
- ½ red onion, thinly sliced
- 1 tablespoon sesame seeds
Dressing (optional, but not really)
- 30 grams tahini
- ½ lemon, juiced
- 2 teaspoons harissa paste
- 1 teaspoon honey
- 1 garlic clove, minced
- 1–2 tablespoons water
Instructions
- Preheat your oven to 220C / 200C fan.
- Red peppers: line a large baking tray with baking paper and space the red pepper quarters over it. Pop into the oven for 30-40 minutes, turning the peppers over halfway. You’ll know they’re done when they’re completely soft and the skin is starting to char. Once cooked, roughly chop.
- Rice: cook the rice according to package instructions.
- Salmon: in a large bowl mix together the harissa paste, honey and soy sauce until fully combined. Cut your salmon fillets into 4 pieces each, add to the bowl and stir to coat thoroughly. Place skin side down onto a large baking tray lined with baking paper. Pop in the oven for 15-18 minutes and turn halfway, until cooked through, adding the remaining harissa sauce on top of the fillets for the final 5 minutes of cooking time.
- Edamame beans: cook your edamame beans according to the package instructions.
- Sesame seeds: line a small baking tray with baking paper and spread your sesame seeds evenly over. Pop in the oven for 5 – 8 minutes until golden brown. Careful as they can burn quite quickly!
- Dressing: add all of the dressing ingredients apart from the water to a small bowl and mix together until smooth. Now add in the water 1 teaspoon at a time until the sauce is at perfect drizzling consistency.
- Assemble: build your bowl with the rice, salmon, red pepper, edamame beans, red onion and cucumber. Top with the sesame seeds and tahini dressing.
Notes
Edamame beans: you can usually find these fresh with the prepared vegetables or in the frozen aisle. Make sure you pick up pre-shelled beans otherwise you’ll be shelling them yourself!
Without the dressing, the nutritional values change to:
589 calories, 57.5g carbohydrates, 18.7g fat, 44.5g protein
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Various
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 707
- Sugar: 24.2g
- Sodium: 366.9mg
- Fat: 27.8g
- Carbohydrates: 62.2g
- Fiber: 9.5g
- Protein: 48.2g
I think this is my favourite ‘Something With Flavour’ recipe yet! This was delicious, I swapped salmon for chicken as I dont eat fish and the whole bowl came out with incredible flavour, and a kick that you’d hope for with a poke bowl like this. Definitely going to be a staple for lunches to take in for work.