Harissa-Honey Cod & Turmeric Rice

While rice cooks, wash and dry produce.

Halve and peel onion; dice onion 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 and cut crosswise into ¼-inch pieces. Roughly chop parsley. Pick and roughly chop fronds from dill.

In a large bowl, mix diced onion with a squeeze of lime, a pinch of sugar, and a pinch of salt. Set aside.

Preheat air fryer to 400 degrees. (Skip this step if you don’t have an air fryer!)

In a medium bowl, combine harissa powder, honey, juice from two lime wedges (four wedges for 4 servings), a drizzle of oil, salt, and pepper.

Pat salmon dry with paper towels. Add salmon to bowl with marinade and rub to coat.

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.

Place salmon in parchment-lined preheated air fryer, 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.

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, sumac, dill, parsley, juice from remaining lime, a large drizzle of olive oil, salt, and pepper. Stir to combine.