Step 1

Cook two servings of rice according to package instructions. In the last 3 minutes of cooking, stir in bok choy, vinegar and an additional splash of water.

Step 2

Meanwhile, set a rack in oven about 6 inches away from broiler element, then preheat broiler on highest setting.

Step 3

Pat salmon fillets dry with a clean kitchen towel or paper towels. Season with salt and pepper, then lightly coat all sides with oil. Place fillets skin-side down on a foil-lined baking sheet.

Step 4

In a small mixing bowl, whisk maple syrup, mustard and sriracha. Spoon mixture evenly over fillets. Then place salmon on top rack in oven. Broil until fish flakes easily with a fork, or internal temperature of fillet reaches 120F at its thickest part for medium-rare doneness, about 5 or 6 minutes, checking to make sure glaze caramelizes but does not burn. If picking up color too quickly, cover with foil.

Step 5

Divide rice and bok choy between two shallow bowls, and place broiled salmon on top. Serve immediately. Leftovers can be stored in the fridge for 3 days.