Skewers - Soak in water.

Salmon - Rinse and dry fish. Chop into 1" (2.5 cm) cubes (It's OK if some pieces can't be perfectly cubed. We'll just fold them over when skewering.). Toss with salt & pepper.

Lemon - Slice as thinly as possible.

Green onions - Chop, keeping white and green parts separate. (Can be done up to 3 days ahead)

Asparagus - Chop into small 1/4" (0.625 cm) thick coins. (Can be done up to 3 days ahead)

Eggs - Whisk.

Sauce for kebabs - Mix together five spice, Bragg's, rice vinegar, sesame oil, and cooking oil. (Can be done up to 5 days ahead)

Assemble each kebab with two skewers making 4 kebabs (When you use just one, ingredients often roll around, making it hard to flip efficiently). Alternate salmon cubes and lemon, folding lemon slice in half. Brush both sides with sauce.

Preheat a grill pan over medium-high heat. Add salmon kebabs and sear on both sides for about 3 to 4 minutes. (BTW, you can eat the lemons!)

While kebabs are grilling, heat a wok over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then white parts of the green onions to heated oil with a dash of salt. Cook for ~1 minute and then add chopped asparagus with some salt. Stir-fry ~3 minutes. Push asparagus to the side and pour in eggs. Lighty scramble and then add in cauliflower rice and peas. Toss for ~1 minute.

Add in Bragg's, white pepper, and sweetener. Stir-fry until it's all warmed through. Season to taste with more soy sauce, salt, and pepper. Serve 'rice' and kebabs topped with green parts of green onions.