Wild salmon skewers served over rice, greens, cucumber tomato salad, and Thai peanut sauce.

Ingredients

• Prepared or bottled Thai peanut sauce
• 2 cups English cucumber, thin sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, slivered
• 3 cups cooked brown rice, warm
• 1/4 teaspoon nigella seed or black sesame seed
• 1/2 tablespoon extra virgin olive oil
• 4 wild salmon portions
• 2 teaspoons canola oil
• Salt and pepper
• 8–12 cups mixed greens

Directions

1. Toss warm rice with sesame seed, olive oil, salt, and pepper.
2. Heat grill over medium-high heat. Oil grates and metal skewers.
3. Skewer salmon, brush with oil, and season with salt and pepper.
4. Cook a few minutes on each side until lightly charred.
5. Build bowls with mixed greens, rice, cucumber tomato salad, salmon, and peanut sauce. Garnish as desired.