POM-Ginger Salmon Rice Bowl

Preparation

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 Wonderful 100% Pomegranate Juice. Bring to a boil then reduce to a simmer. Cover and allow to cook for 40–45 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 Wonderful 100% Pomegranate 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 8–10 minutes.
For the POM Sriracha: In a small bowl, combine the Sriracha, POM Wonderful 100% Pomegranate 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.