30-Minute Harissa-Honey Salmon Rice Bowl

Name: 30-Minute Harissa-Honey Salmon Rice Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 tablespoons (90 ml) harissa paste (see notes); 4 tablespoons (60 ml) honey; 2 tablespoons (30 ml) extra-virgin olive oil; 4 medium cloves garlic, finely minced or grated on a Microplane grater; 1/2 teaspoon ground cumin; 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 3/4 teaspoon freshly ground black pepper, divided; 16 ounces (454 g) skinless salmon fillet, cut into 1 1/2-inch pieces; 2 medium carrots (2 ounces; 656 g each), peeled; 1/2 large English cucumber (10 ounces; 285 g), halved lengthwise and sliced into very thin half-moons; 1/4 cup (6 g) fresh dill fronds, chopped, plus more for garnish; 2 tablespoons (30 ml) fresh lemon juice (from 1 lemon); 4 cups cooked rice; Avocado slices for serving (optional)

Total time: 30 min
servings: 4 servings
Dish type: Starter

Contains fishPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

20 min

Cook

10 min

Total time

30 min

Ingredients

servings

6 c. à soupe (90 ml) harissa paste (see notes)
4 c. à soupe (60 ml) honey
2 c. à soupe (30 ml) extra-virgin olive oil
4 medium cloves garlic, finely minced or grated on a Microplane grater
1 /2 teaspoon ground cumin
1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
3 /4 teaspoon freshly ground black pepper, divided
16 ounces (454 g) skinless salmon fillet, cut into 1 1/2-inch pieces
2 medium carrots (2 ounces; 656 g each), peeled
1 /2 large English cucumber (10 ounces; 285 g), halved lengthwise and sliced into very thin half-moons
1 /4 cup (6 g) fresh dill fronds, chopped, plus more for garnish
2 c. à soupe (30 ml) fresh lemon juice (from 1 lemon)
4 tasse cooked rice
Avocado slices for serving (optional)

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Method

1
For the Salmon: In a small bowl, whisk to combine harissa, honey, oil, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer 1/4 cup harissa sauce to a medium bowl; add salmon, gently tossing to coat. Set aside while air fryer preheats. Reserve remaining harissa sauce for serving.
2
Preheat 6-quart air fryer at 400°F (205 °C) for 5 minutes. Add marinated salmon to air fryer basket in a single layer. Cook until caramelized around the edges and just cooked through, 5 to 8 minutes.
3
For the Carrot and Cucumber Salad: Meanwhile, using a Y-peeler, shave carrots lengthwise into ribbons, rotating carrot as needed. (Alternatively, use a mandolin to shave the carrots.) Once carrots can no longer be peeled, thinly slice any remaining carrots. In a large bowl, toss carrots, cucumber, dill, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to combine.
4
To serve , place 1 cup rice in each bowl. Top with cooked salmon and carrot mixture. Drizzle with reserved harissa mixture, and garnish with dill, if desired. Serve with avocado slices, if desired.

Nutrition

calories: 952 kcal
fatContent: 43 g
fiberContent: 19 g
sugarContent: 41 g
sodiumContent: 2261 mg
proteinContent: 37 g
cholesterolContent: 72 mg
carbohydrateContent: 113 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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