Honey-Glazed Salmon Bowl

A vibrant, flavor-packed bowl of tender honey-glazed salmon with fresh greens, juicy citrus, and sweet berries, finished with a light, tangy orange-shallot vinaigrette.

Recipe Information

Total Time:

Yield:

1 serving

Ingredients

1 (5-ounce) fresh or frozen skinless salmon fillet

½ teaspoon black pepper, divided

¼ teaspoon cayenne pepper

¼ teaspoon salt, divided

1 teaspoon honey, divided

1 teaspoon plus 1 tablespoon olive oil or coconut oil, divided

½ teaspoon orange zest

¼ cup orange juice

1 tablespoon finely chopped shallot

1 cup spring mix greens

1 cup baby arugula

⅓ cup fresh blackberries

⅓ cup halved seedless red grapes

1 medium navel orange, peeled and cut into wedges

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Directions

Thaw salmon, if frozen. Pat salmon dry with paper towels. Sprinkle salmon with ¼ teaspoon black pepper, cayenne pepper and ⅛ teaspoon salt. Drizzle ½ teaspoon honey over top.
In a small skillet, heat 1 teaspoon oil over medium-high heat. Add salmon. Cook for 4 to 6 minutes per ½-inch thickness of fish or until fish just flakes when tested with a fork, turning once. Cover and keep warm.
For citrus dressing, in a small bowl, whisk together orange zest, orange juice, shallot and remaining salt, black pepper, and honey. Whisk in 1 tablespoon olive oil.
In a medium bowl, combine greens and arugula; set aside.
To assemble, arrange greens mix, blackberries, grapes, orange slices and salmon in a bowl. Drizzle with citrus dressing. Serve immediately.