Char-Grilled Salmon Rice Bowl with Peanut Sauce

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Servings

Prep Time

30 minutes

Cook Time

10 minutes

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!

Recipe courtesy of Alaska Seafood.

Image of Char-Grilled Salmon Rice Bowl with Peanut Sauce

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 tsp 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.

Filed in: Entrees, Fillets/Portions/Steaks, Grilled/Seared, Ingredients 11-15, Prep 15-30 minutes, Salmon, Total 30-60 minutes

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