Asian Inspired Salmon & Avocado Rice Bowl

Serving size: 4 bowls
Total time: 30 minutes 

1 lb. salmon fillet cut into 4 thin portions (skin on is ok)

1 ½ cup T.Lish Asian Sesame, divided

2 cups rice of choice (sushi, jasmine or brown cooked according to package directions)

10-15 ounces fresh spinach, washed

1 bunch scallions, washed, trimmed and sliced crosswise

1 avocado, peeled, pitted and sliced (I like to use more than 1 avocado sometimes)

2 tablespoons sesame seed, lightly toasted (optional)

Directions:

Cook rice according to package directions.

 To cook salmon, preheat broiler rack and set rack about 8 inches from top. Place salmon (skin side down) on a foiled jelly roll pan. Pour ¼ cup T.Lish Asian Sesame into a separate bowl for glazing salmon. Brush salmon with the T.Lish and broil 2 minutes. Pull out and brush with more T.Lish  and return to broiler for another 2-3 minutes depended on desired doneness.

 To cook spinach, heat 1 tablespoon of T.Lish Asian Sesame over medium heat in a large skillet. Add spinach and 2 tablespoons water to the pan. Cover pan and leave for 2 minutes. Uncover and stir. Spinach should be mostly wilted. Continue to cook and stir until completely wilted another minute or so. Sprinkle with salt and remove from heat.

To assemble bowls, put rice in the bottom of the bowl. Lay spinach on top on one side and salmon on the other side. (skin will peel off easily if you prefer no skin) Garnish with avocado. Sprinkle with sesame seeds and scallions. Drizzle T.Lish Asian Sesame. Repeat with each bowl and serve.