Grilled Salmon Skewers with Herb Minted Rice

Editor's note: I will be out of town tomorrow morning with no wi-fi access, so wanted to send this YUMOLA one your way!
(serves 4)

1 T. EVOO
1 cup brown basmati rice
1 lemon - 1/2 juiced (about 2 T.), 1/2 cut into wedges
2&1/3 cups water
1 t. kosher* salt
2 skin-on wild caught salmon fillets (about 8 oz. each), skin removed, cut into 16 cubes
1 t. freshly* ground pepper
1/2 t. ground cinnamon
1 pt. cherry tomatoes
2 med. zucchini (about 1&1/2" in diameter), halved lengthwise, each cut crosswise into 12 slices
3 T. finely chopped fresh mint
2 T. chopped flat leaf parsley*
2 T. fresh dill*, chopped

Preheat a grill or grill pan over med.-high. In a med. saucepan, heat 1&1/2 t. oil over med. heat. Add the rice and stir until well coated with oil, about 1 min. Add the lemon juice, water and 1 t. salt; bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 45 mins. Fluff with a fork. Meanwhile, toss the salmon with the remaining oil. In a small bowl, mix pepper with the cinnamon; sprinkle all over the salmon Thread tomatoes, zucchini, and salmon on eight metal or wooden skewers ( soak wooden ones in water for 30 mins.). Grill, turning occasionally, until the salmon is cooked and zucchini is crisp-tender, about 10 mins. Season with salt. Stir in the mint, parsley, and dill into the rice; transfer to a platter. Top with the skewers; serve with the lemon wedges.

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Love,

Machete Milletti