POM Ginger Salmon Rice Bowl

Preparation

For the POM Brown Rice: Heat the sesame oil in a medium saucepan over medium heat. Add the scallions and garlic and cook 30 seconds. Add the brown rice, and salt and stir. Allow to toast for a minute then add water and POM Juice. Bring to a boil then reduce to a simmer. Cover and allow to cook for 40 to 45 minutes on the lowest heat.
Remove rice from heat and allow to rest for 10 minutes before fluffing with a fork. Set aside and keep warm.
For the POM Ginger Marinated Salmon: In a small bowl, combine the POM Juice, honey, ginger, and garlic and stir to combine. Season the salmon with salt and spread a quarter of the marinade on each fillet.
Preheat the air fryer to 400°F. Grease the basket with cooking spray and place the salmon fillet skin side down. Air fry for 8 to 10 minutes.
For the POM Sriracha: In a small bowl, combine the sriracha, POM Juice and rice wine vinegar. Set aside.
To assemble, divide the rice into four bowls. Arrange toppings as desired and top with cooked salmon. Drizzle with POM Sriracha.

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