Hot Smoked Salmon & Grilled Veggie Bowls with Herb Sauce & Dill Aioli - TK

Ingredients

• 1 cup Jasmine rice
• 2 1/4 cups water
• 1 teaspoon salt (I love course sea salt)
• 1 teaspoon olive oil
• 1 Tablespoon butter or ghee (optional)
• 8 oz hot smoked salmon
• 1 pint baby Bella or white button mushrooms, woody stems removed and sliced
• 1 red, orange or yellow pepper, cut in strips
• Approx. 8-10 asparagus stalks, woody ends removed and cut in 1 inch pieces
• 1 small zucchini, cut in half moon shaped pieces
• 3 scallions, sliced in 1/2 inch pieces
• Course sea salt to taste
• Pepper
• 1 teaspoon Za’atar (a middle eastern spice blend of toasted sesame seeds that can include thyme, cumin and sumac as well)
• 1 cup mixture of fresh herbs such as parsley and cilantro (mint works well also)
• 1 small shallot, roughly chopped
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 garlic cloves, peeled
• 1 teaspoon chili flake (I like Aleppo chili flake)
• 1 teaspoon salt (course sea salt)
• 1/3 cup mayonnaise (I like olive oil mayo)
• Juice of 1 small lemon
• 1-2 teaspoons chopped fresh dill