- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 4 Bowls
- 8 ounces mixed greens
Nigella scented basmati rice
- 2 cups basmati rice
- 1/4 cup melted butter
- 1/2 teaspoon nigella seed
- 1 tablespoon extra virgin olive oil
Cucumber tomato salad
- 6 ounces European cucumbers, peeled, cut in half, sliced 1/8 inch
- 6 ounces mini mixed heirloom tomatoes, cut in half
- 1/2 ounce red onion, cut in quarters, sliced 1/8 inch
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper, finely ground
Fresh herb mix
- 1 cup chopped fresh herbs
Peanut tamarind sauce
- 1 1/4 cups boiling water
- 1/3 cup tamarind paste
- 1 1/4 cups creamy peanut butter
- 1/2 cup red wine vinegar
- 1/4 cup tamarind sauce
- 4 teaspoons chili garlic sauce
- 1/4 cup honey
- 2 tablespoons ginger, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons fresh chive, chopped
Char-grilled wild Alaska salmon
- 1-1 1/4 pounds wild Alaska salmon, 4 fillets, 4-5 ounces each
- 1/2 teaspoon canola oil
- Kosher salt, to taste
- Black pepper, finely ground, to taste
- 1/2 cup green onions, thinly sliced 1/8 inch
- 1 lime, quartered, seeded
- Crispy fried garlic, prepared, to taste
- 4 tablespoons peanuts, crushed
- 8 teaspoons chili garlic sauce, prepared
Step 1 Prepare the greens
Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.
Step 2 Prepare the rice
Cook 2 cups uncooked rice. In a small saucepan, melt butter over medium low heat and add nigella seed. Toast for 2-3 minutes until fragrant, pour over rice and fluff. Remove and place onto a sheet tray, gently break the rice up and ensure the nigella seed and butter is evenly distributed. Cover with plastic wrap to cool and capture moisture. If serving hot, place immediately back into the rice cooker. When cool, transfer to a container and refrigerate up to 3 days.
Step 3 Prepare the cucumber tomato salad
In a mixing bowl, combine the cucumbers, tomatoes, red onions, olive oil, rice wine vinegar, salt and pepper. Refrigerate up to 3 days.
Step 4 Prepare the herbs
Prepare a mixture of your favorite chopped fresh herbs (basil, mint, cilantro leaves, and chives) and refrigerate up to 3 days.
Step 5 Prepare the sauce
In a blender, combine boiling water and tamarind paste and let sit for 5 minutes to soften. Add all the remaining ingredients and blend on medium speed. Refrigerate up to 4 days.
Step 6 Cook the Alaska salmon
Cut Alaska salmon in to uniform pieces. Rub canola oil on skewer and Alaska salmon and evenly skewer fish down the middle. Season with more oil, salt, and pepper to taste, ensuring that it is evenly coated. Heat a grill and cook on both sides until it is cooked through and has a slight char and smoky flavor. Remove skewer or leave the fish on the skewer and place on top of the rice.
Step 7 Assemble bowls
Prepare the vegetable, rice, and sauce recipes in advance and refrigerate up to 3 days. Place the mixed greens evenly on the bottom of the bowl, drizzle 1 tablespoon of peanut tamarind sauce over the greens. Toss the nigella scented basmati rice with 2 tablespoons peanut tamarind sauce, ensuring all the rice is evenly dressed, and place it in the bowl with the greens. Place the cucumber tomato salad and fresh herb mix around the rice, leaving a space in the middle to place the salmon. Place skewer of char-grilled Alaska salmon on bowl. Garnish with 1 tablespoon of peanut tamarind sauce, green onions, a lime wedge, fried garlic and peanuts. Drizzle chili garlic sauce around rice and bowl.
Step 8 Notes
Wild Alaska cod or halibut can be substituted. Cooking times may vary. Optionally, add chili garlic sauce or Sambal Oelek to spice it up.