Author: The Ruby Kitchen

Notes: I use frozen, riced cauliflower because of its convenience. You can certainly substitute jasmine rice if you prefer. If so, add the soy sauce to the water before cooking rice.

Ingredients
1 lime
2 Tbsp. freshly grated ginger
6 cloves finely minced garlic
3 Tbsp. mayonnaise
1-2 tsp. prepared wasabi
2 cups frozen, riced cauliflower
2 Tbsp. soy sauce
Olive oil
1 bunch bok choy or 8 baby bok choy
2 fresh salmon filets
6 green onions, sliced

1. Remove salmon from the fridge and let rest at room temperature while you work.
2. To make sauce, add the mayonnaise, half of the ginger, half of the garlic, lime zest, 1 Tbsp of lime juice and half of the prepared wasabi. Add a teaspoon of water at a time to get a pourable consistency. Taste the sauce and see if you want to add the remaining wasabi. Season to taste with salt and pepper.
3. Steam cauliflower in microwave for half of the recommended time the package indicates.
4. Meanwhile, cut the white stems of the bok choy into 1/2 inch slices and roughly chop the leaves. If using baby bok choy just separate the leaves. Set aside.
5. Heat a large skillet over medium high heat. Remove cauliflower from microwave and cook in a drizzle of olive oil in the skillet for a couple minutes. Add in the soy sauce and stir. Transfer to a foil covered bowl to keep warm.
6. Cook the remaining garlic and ginger in a drizzle of olive oil until fragrant (about a minute). Add bok choy to skillet with a couple tablespoons of water and sprinkle of salt. Cook 3-4 minutes until the whites soften and greens wilt. Transfer to the cauliflower bowl to keep warm.
7. Generously salt the skin side of the salmon and cook 4-6 minutes in a drizzle of olive oil. Flip and cook to desired doneness.
8. To serve, scoop riced cauliflower and bok choy onto a plate or shallow bowl. Top with salmon and drizzle with the wasabi lime sauce. Sprinkle with sliced green onions and serve immediately.
9. Store leftover sauce in the fridge up to 3 days.