Prepare the rub: In a small bowl, combine paprika, garlic powder, sugar, cumin, chili powder, and salt.

Soak skewers in water to prevent them from burning.

Cut salmon into uniform one-and-a-half-inch cubes. Place in a bowl and drizzle with one tablespoon olive oil. Toss to coat. Add the rub and toss again. Set aside.

In a separate bowl, drizzle remaining one tablespoon olive oil over fruit and toss to coat. Set aside.

Cut the onion in half, stem to root, and cut out a triangle around the stem to remove it. Slice into wedges, leaving the layers intact.

Thread salmon, peaches, and red onion onto the skewers in a pattern.

Preheat oven to 430 degrees Fahrenheit (broil setting). Grease a baking sheet, place skewers on it, and broil five to seven minutes per side. Alternatively, fire up the grill or heat a grill pan over medium heat. Grease the grates and grill three to four minutes per side, until salmon is golden. Set aside.

Prepare the glaze: In a small bowl, combine honey and balsamic vinegar. Heat in the microwave for 30 seconds. Stir and brush over the skewers.

Serve: On a large platter, arrange a bed of arugula. Add sliced avocado and cucumber. Place skewers on top and drizzle with remaining glaze.