Step 1

Place frozen rice in a medium shallow anyday dish (or microwave safe dish), making sure to lift the vent and microwave on high 2 minutes.

Step 2

Meanwhile, In a small bowl combine red chili sauce sauce, sriracha and ginger.

Step 3

Remove from microwave and stir, place the halved baby bok choy on the edges of the bowl.

Step 4

Place the salmon filet skin side down in the center.

Step 5

Top everything with a pinch of salt. Drizzle the sesame oil over the bok choy.

Step 6

Brush the sauce over the salmon and cover, vented.

Step 7

Microwave 3 to 4 minutes, until the salmon is cooked through. I usually do 3 minutes for one piece.