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
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.