Vietnamese Caramelized Salmon Bowl with Rice and Bok Choy

Prepare the rice according to package directions. While the rice is cooking, prepare the salmon and bok choy.

In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar, red pepper flakes (if using), and water. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Pour the prepared sauce over the salmon in the skillet. Let it simmer for 2-3 minutes, spooning the sauce over the salmon to coat it evenly. The sauce will thicken slightly and caramelize.

While the salmon is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium heat. Add the minced garlic and ginger and cook for 30 seconds, or until fragrant.

Add the chopped bok choy to the skillet and saute for 3-5 minutes, or until the bok choy is tender-crisp. Season with salt and pepper to taste.

To assemble the bowls, divide the cooked rice among four bowls. Top with the sauteed bok choy and a salmon fillet. Spoon the remaining caramelized sauce over the salmon and rice.

Garnish with sliced green onions and sesame seeds. Serve immediately.