Wild Salmon Rice Bowls

2 cups cooked wild rice
 
 2 tbsp. olive oil, separated
 
 1 ½ cups broccoli florets
 
 12 oz. fresh salmon, skinned and chopped into 1-inch chunks
 
 2 cups fresh baby spinach leaves
 
 Sesame seeds for garnish

Glaze:
 
 1 ½ tbsp. soy sauce
 
 1 ½ tbsp. honey
 
 1 ½ tsp. sesame oil
 
 ¼ tsp. wasabi paste (optional; omit for less heat)
 
 1 large clove of garlic, pressed
 
 ¾ tsp. fresh grated ginger
 
 Pinch of red pepper flakes

In a large bowl, whisk together all of the glaze ingredients and add in the chopped salmon, toss to coat. Set aside.
 
  In a large skillet, heat 1 tbsp. olive oil over medium-high heat and sauté the broccoli florets until bright green and starting to crisp on the edges, stir occasionally. Create a well in the center of the skillet and add in the salmon and glaze. Lower heat to medium and allow salmon to cook, tossing occasionally until cooked through, about 5-7 minutes.
 
  Meanwhile, add your cooked rice, spinach leaves and 1 tbsp. water to a pot over medium-high heat and allow the spinach to steam and slightly wilt.
 
  To serve, place ½ cup spinach rice mixture each into 4 bowls. Top with salmon and broccoli. Garnish with sesame seeds. Serve warm.