Middle Eastern · main

Harissa Roasted Salmon Bowls

Harissa Roasted Salmon Bowls reads citrus 5.8, sourness 5.1 and richness 4.9 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 4.9 / 10
• Sour & Bright — 7.3 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Citrus 5.8 · Sourness 5.1 · Richness 4.9 · Umami 4.7 · Fruity 4.3 · Salinity 4.1 · Nutty 3.3 · Allium 3.1 · Marine & Briny 2.9 · Herbaceous 2.7 · Sweetness 2.1 · Funk & Ferment 1.6 · Warm Spice 1.3 · Floral 1.3 · Earthy 1.1 · Bitterness 1.0 · Heat 0.7 · Smoke 0.6

What's in it (14)

• long-grain white rice — 177 g
• water — 414 g
• salt — 6 g
• salmon fillets — 680 g
• sesame seed paste — 41 g
• olive oil — 27 g
• english cucumber — 200 g
• grape tomatoes — 473 g
• red onion — 28 g
• lemon — 65 g
• nonfat plain yogurt — 118 g
• garlic — 3 g
• parsley — 15 g
• black pepper — 1 g

Time & effort: about 47 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 96.7 kcal, 7 g protein, 2.4 g fat, 11.8 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Bring the rice, water, and 1/2 teaspoon of the salt to a boil in a small saucepan over high heat.
2. Cover, reduce the heat to low, and cook until the water is fully absorbed and the rice is tender, 16-18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
3. While the rice cooks, heat the oven to 425F and line a baking sheet with parchment. Pat the salmon fillets dry, season both sides with 1/4 teaspoon of the salt and the black pepper, and arrange skin-side down on the sheet.
4. Brush the top and sides of each fillet with 2 tablespoons of the harissa paste, reserving the rest for the sauce. Roast until the salmon flakes easily with a fork and reaches 130-135F at the thickest part, 9-11 minutes for standard fillets (up to 13 minutes if thicker than 1 inch).
5. While the salmon roasts, toss the cucumber, cherry tomatoes, and red onion in a medium bowl with 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, and 1/4 teaspoon of the salt; set aside to marinate.
6. In a small bowl, whisk the yogurt, the remaining 1 tablespoon harissa paste, the grated garlic, the remaining 2 tablespoons lemon juice, the remaining 1 tablespoon olive oil, and the remaining 1/4 teaspoon salt until smooth and streak-free.
7. Divide the rice among four bowls. Top each with a roasted salmon fillet, a scoop of the marinated vegetables (leave any excess liquid behind), and a generous drizzle of the harissa yogurt sauce.
8. Scatter the parsley over the bowls, taste and add a pinch more salt if needed, and serve right away.

Dishes with a similar flavor shape

• Pesto Salmon en Papillote — Italian
• Lemon Herb Seared Scallops with Orzo — Mediterranean
• Harissa Shrimp and Chickpea Skillet — Middle Eastern
• Harissa Butter Shrimp Pasta — Fusion
• Baked Salmon with Brown Butter Breadcrumbs — American

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.