Name: 30-Minute Harissa-Honey Salmon Rice Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
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)

30-Minute Harissa-Honey Salmon Rice Bowl

This 30-minute harissa-honey salmon rice bowl features caramelized air-fryer salmon, a crisp cucumber-carrot salad, and a sweet-spicy sauce that doubles as both marinade and finishing drizzle.

30 min total 20 min prep 10 min cook 4 952 cal

Instructions

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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.