Salmon Rice Bowl with Spinach, Avocado + Peanut Sauce

Combine the rice, water and 2/3 of the salt in a pot with a fitted lid. Set over high heat and bring to a boil, then stir well. Turn heat down to low and cover. Steam for about 45 minutes or until the rice is tender and the water has been absorbed.

Place filets on a lined baking sheet. If you don’t have one piece per person, you can cut larger pieces in half to get what you need. Or, you could leave them as if for now and plan to flake the cooked salmon over the top for a different look.

Sprinkle the top of each filet with a hefty pinch of salt.

Slice the lemon in half. Place the cut side down and slice into thin half moons all the way across. Lay the lemon slices evenly across the top of the salmon.

Place the tray in the oven and bake for 16-20 minutes. The salmon will remain bright pink and not look much different than when it was raw! Check the bottom edge for white protein that has solidified. And, you can gently press on the top and it should feel delicate, but firm. Remove from oven.

While the salmon is cooking, make the sauce.

Whisk everything together in a large bowl. That’s the: peanut butter, soy sauce, garlic powder, ground ginger and sriracha. Add the juice from the other half of the lemon. Whisk until smooth and feel free to add more sriracha if you like it spicier.

The sauce will be thick, but it should still drip off of a spoon. If it’s too thick, whisk in a tablespoon of water.

Wash and drain the baby spinach. Heat a sauté pan over medium-high heat and add the sesame oil. When it’s hot, add the spinach - it’s ok if some water is clinging to the leaves but be mindful of splatter when it hits the oil. Toss with tongs until it’s wilted, about 2-3 minutes.

Turn off the heat.

Serve a scoop of rice in each bowl. Top with a piece of salmon. (Or, flake desired amount of salmon onto each bowl with a fork). Add mound of spinach. Slice and scoop out the avocado. Spoon plenty of sauce over top and sprinkle it all with peanuts.