What's for lunch?: Salmon, Greens, and Grains

I love sushi bowls and poke when I'm in L.A., but I don't trust our Rocky Mountain fish counter at Safeway for that quality of tuna or salmon.  This tasty lunch bowl gets around to a similar concept and level of healthiness without the risk of tapeworms...

Salmon, Greens, and Grains

Serves 2

1 4 oz. fillet salmon, thawed if frozen
1 teaspoon mayonnaise
1 teaspoon Sriracha
1 teaspoon sesame oil
3 cups chopped greens (spinach, kale, mustard, or any combination thereof)
1 cup cooked barley (I like to make a big pot and keep some in the freezer for quick reheating)
1/2 cup cooked, shelled edamame
a few thin slices of raw red onion
ripe avocado, sliced
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons toasted sesame oil
toasted sesame seeds and lemon wedges for garnish, optional

Line a broiler-safe tray with foil.  Rinse the salmon and pat dry.  Rub a thin layer of sesame or other neutral oil all over the fish and place skin-side down on the lined tray.  Combine the mayonnaise and Sriracha in a small bowl and slather over the top of the salmon.  Broil 4-6 inches away from the heat for 6-8-minutes (check for your preferred level of doneness). When cooked to your liking, remove the skin and cut into strips, pictured above.

In a medium skillet, heat 1 teaspoon of sesame oil over medium heat.  Add the greens and a pinch of salt to taste and saute until wilted.

In a medium mixing bowl, combine the barley and edamame.  Heat gently if it's cold.

Build your bowl: Dividing all ingredients equally, spread barley-edamame mixture across the bottom of each of two bowls.  Top with cooked greens, salmon, avocado slices, and onion slices.  In a small bowl, whisk together the soy sauce, mirin, and toasted sesame oil and drizzle evenly over the top.  Sprinkle toasted sesame seeds and/or lemon on top if desired.