For the POM Brown Rice: Heat the sesame oil in a medium saucepan over medium heat. Add the scallions and garlic and cook 30 seconds. Add the brown rice, and salt and stir. Allow to toast for a minute then add water and POM Juice. Bring to a boil then reduce to a simmer. Cover and allow to cook for 40 to 45 minutes on the lowest heat.
Remove rice from heat and allow to rest for 10 minutes before fluffing with a fork. Set aside and keep warm.
For the POM Ginger Marinated Salmon: In a small bowl, combine the POM Juice, honey, ginger, and garlic and stir to combine. Season the salmon with salt and spread a quarter of the marinade on each fillet.
Preheat the air fryer to 400°F. Grease the basket with cooking spray and place the salmon fillet skin side down. Air fry for 8 to 10 minutes.
For the POM Sriracha: In a small bowl, combine the sriracha, POM Juice and rice wine vinegar. Set aside.
To assemble, divide the rice into four bowls. Arrange toppings as desired and top with cooked salmon. Drizzle with POM Sriracha.
Ingredients
POM Brown Rice:
1 tablespoon sesame oil
2 scallions, thinly sliced
2 cloves garlic, minced
1½ cups brown rice
1 teaspoon kosher salt
2¾ cups water
½ cup POM Wonderful 100% Pomegranate Juice
POM Ginger Marinated Salmon:
1 tablespoon POM Wonderful 100% Pomegranate Juice
2 tablespoons honey
1-inch piece fresh ginger, grated
1 clove garlic, minced
Kosher salt
4 (4-6 ounce) skin-on salmon fillets
POM Sriracha:
⅓ cup Sriracha
3 tablespoons POM Wonderful 100% Pomegranate Juice