Quick Miso-Honey Salmon Bowl | RICARDO

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) miso
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) lime juice
• 1 tbsp fresh ginger, chopped
• 1 tbsp sesame seeds
• ½ tsp (2.5 ml) sambal oelek
• 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)