Char-grilled salmon rice bowl.


Fresh vegetables and zesty peanut sauce bring this dish to life! This is a perfect way to hit the “reset” button after the holidays. Prepare ahead of time for easy weekday meal-prep!


Prepared or bottled Thai peanut sauce

2 cups English cucumber, halved lengthwise, then sliced thinly

2 cups cherry/grape tomatoes, halved

1/2 cup red onion, half-moon slivered

3 cups cooked rice, kept warm

1/4 tsp black sesame seeds

1/2 Tbsp extra virgin olive oil

Salt and pepper, to taste

4 Wild Alaska salmon portions, quartered

2 tsp canola oil

8-12 cups mixed greens



  1. Prepare the rice. Toss warm rice with black sesame seeds, olive oil, and salt and pepper to taste. Refrigerate, covered if not using immediately.
  2. Combine cucumber, tomato, and onion. Set aside.
  3. Heat grill over medium-high heat.
  4. Rub canola oil on grill grates and metal skewers. Skewer the salmon, 4 pieces to each skewer.
  5. Brush fish with additional oil and season to taste. Cook for a few minutes on each side, until slightly charred. Remove salmon from grill.
  6. Place 2-3 cups of mixed greens in the bottom of large single-serving bowls. Add 3/4 cup of prepared rice.
  7. Add 3 small dollops of peanut sauce onto greens and rice.
  8. Place one cup of cucumber tomato salad around the rice. Add salmon skewer and 1tbsp of peanut sauce.
  9. Garnish with chopped green onion, crushed peanuts, or crispy fried garlic as desired. Enjoy!