Cook rice according to package instructions and set aside.

Clean fish and pat dry.

Cut salmon into 24 1/2-inch cubes and coat all sides with kosher salt, freshly ground pepper, and paprika.

Cut fruit into cubes and cut tomatoes in half. Set aside.

Slide a piece of salmon onto skewer, then tomato, then fruit. Repeat 3 times per skewer.

Heat 1/2 cup of canola oil in a large skillet over medium-high heat for 1 minute.

Place skewers in the pan and turn every 2 minutes per side. Squeeze lemon on skewers as they are cooking.