CHAR-GRILLED SALMON RICE BOWL WITH PEANUT SAUCE

Wild salmon skewers on a bed of delicious veggies, rice and peanut sauce — a zesty combination that is nothing short of delicious. Pro-tip: prepare the greens ahead of time and assemble for an easy, healthy lunch!

S E R V I N G S:  4               P R E P T I M E:  30 minutes       C O O K T I M E:  10 minutes

INGREDIENTS:

prepared or bottled Thai peanut sauce

FOR THE CUCUMBER TOMATO SALAD

2 cups English cucumber, halved lengthwise, then thin-sliced

2 cups cherry/pear tomatoes, halved

½ cup red onion, half-moon slivered

FOR THE RICE 

3 cups cooked brown rice, kept warm

¼ teaspoon nigella seed or black sesame seed

½ Tablespoon extra virgin olive oil

Salt and pepper, to taste

FOR THE SALMON

4 wild salmon portions

2 teaspoons canola oil

salt and pepper, to taste

8-12 cups mixed greens

DIRECTIONS:

 Toss warm rice with nigella or black sesame seed, olive oil and salt/pepper. Refrigerate, covered, if not using immediately.

Heat grill over medium-high heat.

Rub canola oil on grill grates and metal skewers.

Skewer salmon.

Brush fish with additional canola oil, then salt/pepper to taste.

Cook for a few minutes on each side, until slightly charred.

Remove skewers from the grill.

Place 2-3 cups mixed greens in the bottom of a large single-serving bowl.

Add 3/4 cup rice.

Add 3 small dollops of sauce onto greens and rice.

Place 1 cup of cucumber tomato salad around the rice.

Add a skewer of salmon, and 1 tbsp sauce.

Garnish with chopped green onions, crushed peanuts and crispy fried garlic, as desired.