Fire-roasted Salmon with Brown Rice

Ingredients:
2 tsp canola oil
1 16-20 oz wild salmon fillet, skinned
2 Tbsp chopped red bell pepper
2 Tbsp chopped celery
2 Tbsp thinly sliced scallions
2 tsp chopped cilantro
2 c cooked brown rice
4 c vegetable broth
4 bunches baby bok choy, sliced in half
1/2 c pineapple sauce

Pineapple sauce
1/2 tsp chopped shallots
1/2 red bell pepper, chopped
1/4 fresh pineapple, cored and chopped
1/2 tsp minced fresh ginger
2 Tbsp brown sugar
2 c pineapple juice
1 Tbsp rice-wine vinegar

Directions:
Heat grill and preheat oven to 350 degrees F.
Brush 1 teaspoon oil on salmon and
season with salt and pepper to taste.
Grill for 3 to 4 minutes per side.
Transfer fish into an ovenproof dish
and bake until flesh is just opaque, about 9 minutes.
Set aside and keep warm.
To make stir-fried rice, heat a skillet
over medium and add remaining oil.
Add red pepper, celery, 1 tablespoon scallion,
and cilantro to pan and sauté until crisp-tender.
Add rice to pan and stir. Add vegetable broth,
season with salt and pepper to taste.
Let mixture cook until all vegetable stock
is absorbed into rice, stirring occasionally.
Remove from heat, cover, and set aside.
Fill a medium pot with water and bring to a boil.
Meanwhile, place sauce ingredients in blender
and process until smooth. (Makes about 2 cups.)
Blanch baby bok choy in boiling water until
just tender but still bright green, 2 to 3 minutes.
To serve, place rice mixture in the bottom of a shallow ser­ving bowl. Place salmon atop rice. Arrange baby bok choy around salmon and drizzle sauce around dish. Garnish with remaining scallion.