Salmon Rice Bowls

3, 6-ounce skinless salmon fillets, preferably center-cut (about ¾-inch thick)

Kosher salt

Freshly ground black pepper

1/3 cup toasted or roasted sesame seeds

1 pound frozen, cooked brown rice or basmati rice

¼ cup mirin

1 medium clove garlic

1½ teaspoons pureed ginger or ginger paste

1 teaspoon Dijon mustard

¾ teaspoon honey

¼ cup plain rice wine vinegar

1 tablespoon low-sodium soy sauce

1 lime

3 tablespoons grapeseed oil or other neutral-flavored oil

1 bunch watercress

Leaves from 4 stems cilantro (optional)

1 to 2 firm-ripe Hass avocados

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.

Pat dry the salmon fillets, then season lightly all over with salt and pepper. Spread the sesame seeds on a plate, then press each fillet into the seeds to coat all over, including the sides. Place them skinned side down on the baking sheet; roast for 13 to 15 minutes or until just opaque.

Microwave the rice according to the package directions. Transfer to a mixing bowl and add the mirin, then season lightly with salt and toss to incorporate. Cover loosely to keep warm.

Meanwhile, make the vinaigrette. Mince a teaspoon of garlic and place in a liquid measuring cup, along with the pureed ginger, Dijon mustard, honey, rice wine vinegar and soy sauce. Grate a teaspoon of lime zest into the mix, then cut the lime in half and squeeze in 1 tablespoon plus 1 teaspoon of lime juice. Whisk in the oil to form an emulsified vinaigrette. The yield is about ¾ cup.

Coarsely chop watercress and the cilantro, if using. Peel and pit the avocados, then cut the flesh into ½-inch cubes or ½-inch-thick slices. Squeeze a little bit of lime juice over them.

Divide the rice among individual, wide bowls. Top each portion with equal amounts of the salmon, breaking the fish up a bit as you go. Scatter some avocado, watercress and cilantro, if using, over the salmon. Drizzle half the vinaigrette over the bowls, and serve; pass the remaining vinaigrette at the table. You may have leftover vinaigrette, which can be refrigerated for up to 1 week.

Serves 4

Nutrition | Per serving (using brown rice, 1½ avocados and half of the vinaigrette): 610 calories, 34 g protein, 47 g carbohydrates, 33 g fat, 5 g saturated fat, 60 mg cholesterol, 390 mg sodium, 10 g dietary fiber, 8 g sugar

Adapted from "Make It Easy: 120 Mix-and-Match Recipes to Cook From Scratch - With Smart Store-Bought Shortcuts When You Need Them," by Stacie Billis (Da Capo Lifelong Books, 2016).