Salmon Rice Bowl with Ginger-Lime Sauce

Ingredients:

Basmati brown rice, cooked
2 TBS peeled fresh ginger, chopped
3 1/2 TBS sugar
Sriracha chili sauce, to taste
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
3 small zucchini, peeled in strips with vegetable peeler
1 TBS olive oil
Four 6-ounce skinless salmon fillets

Toss zucchini strips with salt, and place in colander.

In a mortar (or small food processor), pound the ginger with the sugar to a coarse paste. Transfer the paste to a bowl and stir in the chili sauce, 1/4 cup of water, the lime juice and the fish sauce.

Prepare grill using manufacturer's instructions.

Season salmon lightly with salt and freshly ground black pepper. Place salmon on grill, and cook to desired internal temperature.

While salmon is grilling, thoroughly rinse zucchini, place on paper towels and pat dry. Heat oil in nonstick skillet, sauté zucchini briefly until crisp/tender.

To serve, mound rice in individual bowls, top with salmon, and sautéed zucchini slices. Pass sauce at table. 4 servings.