Prepare the Salmon: Cut fresh, skinless salmon into bite-sized cubes. In a medium bowl, mix with harissa, honey, minced garlic, olive oil, sea salt, black pepper, and smoked paprika. Marinate for about 10 minutes.

Cook the Salmon: Heat a cast-iron skillet over medium-high heat and spray lightly with avocado oil. Add the marinated salmon in a single layer and sauté for 3-4 minutes on each side until golden brown and cooked through.

Prepare the Rice: Cook brown rice according to package instructions. Frozen brown rice is a great time-saver. Fluff with a fork when done and keep warm.

Make the Tzatziki (optional): In a medium bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, diced cucumber, sea salt, and black pepper. Chill until ready to serve.

Assemble the Bowls: In serving bowls, layer warm brown rice, edamame, pickled onions, and cucumber. Top with your cooked salmon, a dollop of tzatziki, crumbled feta, and cilantro.