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!
Ingredients
prepared or bottled Thai peanut sauce
FOR THE CUCUMBER TOMATO SALAD
2 cups English cucumber, halved lengthwise, then thin-sliced
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.
