1In a small bowl, whisk together harissa paste, honey, lime juice, 1 tbsp olive oil, minced garlic, and grated ginger. Pat salmon fillets dry and brush generously with about two-thirds of the harissa glaze; let marinate for 10-15 minutes at room temperature.

2Combine rinsed forbidden rice, vegetable broth, coconut milk, salt, and pepper in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until liquid is absorbed and rice is tender. Let stand, covered, for 5 minutes off the heat, then fluff with a fork.

3While rice cooks, heat a large non-stick skillet over medium-high heat. Add salmon fillets, skin-side down if applicable. Sear for 4-5 minutes until skin is crispy, then flip and cook for another 3-5 minutes, brushing with the remaining harissa glaze, until cooked through and flaky. Alternatively, bake at 200°C (400°F) for 12-15 minutes.

4In a separate pan, heat 1 tsp olive oil over medium heat. Sauté sliced shallots for 2 minutes until softened. Add baby spinach or bok choy and cook until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

5To serve, spoon the fluffy forbidden rice onto plates. Top with a salmon fillet and a portion of the sautéed greens.

6Garnish each serving generously with thinly sliced scallions, fresh chopped cilantro, toasted sesame seeds, and chopped toasted cashews.