Coat salmon with kosher salt, freshly ground pepper and paprika, to taste. Slide piece of salmon onto skewer, followed by tomato and then pineapple. Repeat three times on each skewer, or until skewer is full.

In large skillet over medium-high heat, heat 1/2 cup canola oil 1 minute.

Place skewers in pan and turn every 2 minutes per side. Squeeze lemon on skewers while cooking.

To serve, place 1/2 cup rice on each plate and two skewers on top. Squeeze hint of lemon over each serving, if desired.