In a medium mixing bowl, toss the salmon cubes with the spices, a large pinch of kosher salt, lemon zest, and a drizzle of good extra virgin olive oil. Put the salmon in the fridge for now or set it aside if you’re working fast on the rest.

In a medium mixing bowl, combine the cooked rice, yogurt, and ghee. Mix well until the rice is fully coated with the yogurt.

Heat about 2 tablespoons extra virgin olive oil in a large non-stick pan. Spread the rice mixture in the bottom of the pan in one single layer and let it cook for 3 minutes or so undisturbed. Check the bottom of the rice, and if it has begun to crisp and turn golden brown, you can mix it up with a wooden spoon. Manage your heat down to medium to make sure the rice does not burn. Let the rice cook for 2 to 3 minutes at a time, mixing it occasionally with your wooden spoon, and spreading it well, until the majority of the rice is crispy and golden brown (about 10 to 15 minutes in total).

While the rice is cooking, work on the toppings and the salmon. In another non-stick pan, heat 1 tablespoon extra virgin olive oil. Add the bell peppers and onions and season with kosher salt, cook over high heat for 3 to 5 minutes or until crispy. Remove the vegetables to a side plate for now.

In the same pan where you cooked the vegetables, heat a little bit more extra virgin olive oil over medium-high heat until shimmering. Add the salmon cubes, making sure each piece is touching the hot pan directly. Reduce the heat to medium and allow the salmon to cook undisturbed for 4 to 5 minutes or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until it flakes easily at the touch of a fork.