Char-Grilled Wild Alaska Salmon Rice Bowl with Peanut Tamarind Sauce (Foodservice)

Ingredients

• 8 ounces mixed greens
• 2 cups basmati rice
• 1/4 cup melted butter
• 1/2 teaspoon nigella seed
• 1 tablespoon extra virgin olive oil
• 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
• 1 cup chopped fresh herbs
• 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
• 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