Dry-Rub Barbecued Fillet Of Salmon With Bok Choy Salad

By Oprah
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3 red bell peppers

1/2 cup raw cane sugar

1/4 cup plus 1 Tbsp. sea salt

3 Tbsp. chili powder

3 Tbsp. ground cumin

1/4 cup lime zest

1/4 cup chopped fresh cilantro

1 fillet (1 1/2-pounds) wild salmon , skinned and deboned

Grapeseed oil

1 Tbsp. sea salt

2 Tbsp. chili powder

2 Tbsp. ground cumin

2 Tbsp. cider vinegar

1 Tbsp. freshly squeezed lime juice

2 Tbsp. grapeseed oil

Salt and pepper to taste

4 ounces bok choy or baby spinach leaves

1/2 small sweet onion , very thinly sliced

1/4 cup sliced chives (cut into 1/2-inch pieces)

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