30-Minute Harissa-Honey Salmon Rice Bowl

Ingredients

For 4 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)

Method

1. 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. 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. 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. 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.