Teriyaki Salmon Bowl with Coconut Rice and Stir-Fried Greens

1.Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

2.In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.

3.Heat a large skillet or grill pan over medium-high heat. Season the salmon fillets with salt and pepper. Add the salmon to the pan, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and pour half of the teriyaki sauce over the fillets. Cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest for a minute.

4.In another skillet, heat the vegetable oil over medium-high heat. Add the mixed stir-fry vegetables and sauté for about 3-5 minutes until they are tender-crisp. Season with salt and pepper to taste.

5.To assemble the bowls, divide the coconut rice among four bowls. Top each bowl with a salmon fillet, drizzle with the remaining teriyaki sauce, and add a generous portion of stir-fried vegetables. Garnish with sesame seeds and sliced green onions.