Instructions

• Cook 3/4 cup white or brown rice or quinoa according to package directions; keep warm.
• Place oven racks in the center and upper third positions and preheat the oven to 400°F.
• In a medium bowl or large measuring cup, whisk together 1/4 cup low-sodium soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, 3 cloves minced garlic (about 1 tablespoon), 1 tablespoon minced fresh ginger, and 1/4 teaspoon crushed red pepper flakes.
• Arrange the four 6-ounce salmon pieces (skin removed) in a baking pan sized so the pieces are nearly touching but not crowded (an 8×10 or 9×13 works). Pour three-quarters of the marinade over the salmon and reserve the remaining quarter in a small bowl or cup.
• Let the salmon marinate at room temperature for 15 minutes, flipping each piece once halfway through the marinating time.
• While the salmon marinates, make the creamy sauce: in a small bowl whisk together 1/4 cup nonfat plain Greek yogurt, 1 to 2 teaspoons Sriracha (use 1 or 2 to taste), and 2 teaspoons milk. Add additional milk, up to the remaining amount listed (2 to 4 teaspoons total), as needed until the sauce is smooth and has a drizzle-able consistency. Set aside and adjust Sriracha to taste if desired.
• Turn the salmon so the presentation (top) side is up. Spoon some of the marinade that has pooled in the pan over the top of each fillet.
• Bake the salmon at 400°F on the center rack for 6 minutes. Use a spoon to baste the tops with pan juices, then continue baking until the salmon is almost cooked through at the center—about another 5 minutes for 1-inch-thick fillets (adjust time for thicker or thinner fillets).
• Drizzle the reserved glaze over the salmon, move the pan to the upper third rack, switch the oven to broil, and broil until the salmon reaches 140°F on an instant-read thermometer for medium (or 145°F for well done). This should take about 1 to 2 minutes; watch closely so it does not burn. The temperature will rise slightly as the salmon rests.
• Remove the salmon from the oven, sprinkle each fillet with a pinch of kosher salt, and let rest a few minutes while you assemble the bowls.
• To assemble each bowl: divide the cooked rice or quinoa among serving bowls. Top each with sliced English cucumber (halved lengthwise, seeded, and sliced), a scoop of 1 cup thawed frozen shelled edamame divided among bowls, sliced or diced avocado, and one piece of salmon.
• Drizzle the creamy yogurt-Sriracha sauce over each bowl. Garnish with sliced green onions, black sesame seeds if using, and additional crushed red pepper flakes and Sriracha to taste. Serve immediately.