Air Fryer Harissa-Lime Salmon
with Yellow Rice & Shirazi Salad
- Fish
For this Mediterranean meal, salmon fillets are marinated in a well-balanced mixture of smoky-spicy harissa powder, honey, and lime juice, then air fried until crisp skinned and flaky. The salmon is served over vibrant turmeric rice and topped with shirazi, a fresh, juicy Persian-style salad of tomato, cucumber, and red onion seasoned with parsley, dill, and sumac.
Ingredients
1 teaspoon
Turmeric
1 unit
Lime
1 unit
Tomato
¼ ounce
Parsley
¼ ounce
Dill
1 tablespoon
Harissa Powder
2 teaspoon
Honey
10 ounce
Salmon
(Contains: Fish)
1 teaspoon
Sumac
1 unit
Mini Cucumber
1 unit
Red Onion
¾ cup
Jasmine Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Heat a drizzle of oil in a small pot over medium-high heat. Add 1⁄4 tsp turmeric (1⁄2 tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds. • Add rice, 1 1⁄4 cups water (2 1⁄4 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve and peel onion; dice until you have 2 TBSP (4 TBSP for 4 servings). (Save remaining onion for another use.) Quarter lime. Dice tomato. Trim and quarter cucumber lengthwise; cut crosswise into 1⁄4-inch pieces. Roughly chop parsley. Pick and roughly chop fronds from dill. • In a large bowl, mix diced onion with a squeeze of lime juice, a pinch of sugar, and a pinch of salt. Set aside.
• Preheat air fryer to 400 degrees. (Skip this if you don’t have an air fryer!) • In a medium bowl, combine harissa powder, honey, a drizzle of oil, juice from two lime wedges (four wedges for 4 servings), salt, and pepper. • Pat salmon dry with paper towels. Add to bowl with marinade and rub to coat.
• Line preheated air fryer with parchment. Place salmon on parchment, skin sides up; air-fry until skin is crisp and salmon is cooked through, 8-10 minutes. • STOVETOP ALTERNATIVE: Don’t have an air fryer? No problem! Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 4-6 minutes. Flip and cook until salmon is cooked through, 2-3 minutes more.
• While salmon cooks, to bowl with onion mixture, add tomato, cucumber, parsley, dill, sumac, a large drizzle of olive oil, juice from remaining lime, salt, and pepper. Stir to combine.
• Fluff rice with a fork. • Divide rice between shallow bowls. Top with salmon. Spoon Shirazi salad over salmon and serve.
Fish is fully cooked when internal temperature reaches 145°.
