Quick Miso-Honey Salmon Bowl by Ricardo

Preparation time 20 minutes

Total time: 32 minutes

Serves 4

Ingredients

1 ½ lb (675 g ) salmon fillet without skin (taken from the thickest part), cubed
¾ lb (340 g) baby bok choy, quartered lengthwise
2 tbsp (30 ml) olive oil
1 zucchini, cut into ¼-inch (5 mm) half-moons
4 cups (600 g) cooked brown rice, hot (see note)
2 ripe avocados, halved and cut into thin slices
¼ cup (10 g) cilantro leaves
Lime wedges (optional)

With the rack in the middle position, preheat the oven to 450°F (230°C).
Add the salmon to the bowl of marinade. Season with salt and mix well to coat the fish in the marinade. Set aside.
In another bowl, combine the bok choy with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Place on one side of a non-stick or parchment paper-lined baking sheet. Bake for 7 minutes.
Meanwhile, in the same bowl, combine the zucchini with the remaining oil. Season with salt and pepper.
Remove the baking sheet from the oven. Place the zucchini over the bok choy. Spread the salmon over the empty side of the baking sheet. Bake for 5 minutes or until the fish is cooked to the desired doneness.
Divide the rice, avocados, salmon and vegetables among four large bowls. Sprinkle with cilantro leaves and serve with lime wedges, if desired.

To get 4 cups (600 g) cooked brown rice, you will need to cook 1 ½ cups (300 g) raw brown rice.