Garlic Sesame Salmon Bowls with Bok Choy

Ingredients:

For the salmon

• 3 salmon fillets (about 10 ounces)
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• 2 teaspoons rice wine vinegar

For the bowls

• 1 cup rice
• 2 cups water
• 1 head bok choy, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons sesame oil + extra for serving
• 2 teaspoons sesame seeds + extra for garnish
• pinch of salt
• 3/4 cup thinly sliced cucumbers
• 1 avocado, sliced
• 2 scallions, thinly sliced
• soy sauce for serving
• sriracha for serving

Preparation:

1. Make the rice. Bring 2 cups water to a boil. Once boiling, add your rice, reduce to medium-low, and cover. Cook according to package directions.
2. Preheat your oven's broiler to high. In a small bowl, mix together the garlic, ginger, soy sauce, sesame oil, sriracha, and rice wine vinegar.
3. Line a baking sheet with foil and place the salmon on the sheet. Pour half of the sauce over the salmon and coat it evenly with a spoon or pastry brush. Broil for 3 minutes, remove from oven, baste with the remaining sauce, and broil for another 3 minutes or until cooked through.
4. While salmon is cooking, prepare the bok choy. Heat a medium skillet to medium-high heat. Add the sesame oil and garlic and sauté for 30 seconds or until fragrant.
5. Add the bok choy and sauté for 1-2 minutes or until wilted. Add the sesame seeds and a pinch of salt. Stir to combine.
6. To assemble the bowls, top the rice with the sautéed bok choy, a salmon fillet, sliced avocado, sliced cucumbers, a drizzle of sesame oil, a drizzle of soy sauce, a drizzle of sriracha, scallions, and sesame seeds.

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