Hey, why not assemble this beauty of a bowl for a quick and easy dinner tonight? It comes together in a snap—just do all your chopping while your salmon is marinating and roasting, then assemble and devour.  

Makes 4 servings

What you need 

4 salmon fillets (about 6 ounces each)
1/2 cup Tessemae's Soy Ginger or Sesame Ginger, plus additional for drizzling
4 heads baby bok choy, halved lengthwise and rinsed
1 bunch scallions, trimmed and thinly sliced
4 cups shredded green cabbage
2 avocados, sliced
1 seedless cucumber, peeled and cut into 2-inch matchsticks
1 package (0.18 ounces) seaweed snacks
1 cup cooked brown rice (optional)
2 tablespoons sesame seeds
 

What you do

1. In a baking dish, pour ¼ cup of the Sesame or Soy Ginger over the whole salmon fillet. Let marinate at least 30 minutes at room temperature or up to one day refrigerated.
2. Meanwhile, cook rice according to package instructions.
3. Heat remaining ¼ cup Sesame or Soy Ginger in a large nonstick skillet over medium-high heat. Add half of scallions to pan and cook, stirring for 1 minute. Add ¼ cup water to pan along with baby bok choy. Cover and steam bok choy until tender, about 4 minutes. Remove cover and continue to cook over medium-high heat until liquid has thickened, about 3 minutes. Remove from heat and set aside.
4. Heat your broiler to high. Transfer the salmon to a foil lined baking sheet. Broil the salmon, without turning over, until browned and just cooked through, 8-10 minutes.
5. Divide green cabbage between 4 bowls, then top each with bok choy and pan sauce, salmon, avocado slices, cucumber, seaweed sheets, brown rice (if using), and remaining scallions between 4 bowls. Sprinkle with sesame seeds and drizzle with additional Sesame or Soy Ginger.