Preheat oven to 350 degrees. Peel and thinly slice the ginger. Bring 1 1/4 cup water, the brown rice, ginger, and soy sauce, to a boil in a small pot. Reduce to a simmer, cover, and cook 30-35 minutes, until tender. Discard ginger.

Finely chop the cilantro, reserving a few leaves for garnish. Zest and halve the lime. Cut one lime half into wedges. Grate 1 clove garlic into a paste. Alternately, mince the garlic and smash it against your cutting board with the side of your knife. Save the other clove for another day!

Make the cilantro-wasabi dressing: in a small bowl, combine the cilantro, garlic, lime zest, 1 tablespoon mayonnaise, the juice of half a lime, and wasabi paste (to taste, start with 1/4 teaspoon and go up from there). Thin to a dressing-like consistency with about 1 tablespoon water, then season with salt and pepper.

Halve the bok choy lengthwise. Lay the bok choy cut-side down on a lightly oiled baking sheet. Drizzle with oil and season with salt and pepper. Place in the oven to roast for 7-10 minutes, until softened.

With 10 minutes left on the rice, heat a drizzle of oil in a large pan over medium-high heat. Pat the salmon dry with a paper towel and season on all sides with salt and pepper. Add the salmon fillets to the pan, skin side down, and cook 5-6 minutes, until skin is crispy and golden brown. Reduce heat to medium, flip salmon, and cook 3-4 minutes, until opaque.

When the rice is ready, plate and top with the salmon and bok choy. Drizzle with the cilantro-wasabi dressing and garnish with the reserved cilantro leaves and lime wedges. Enjoy!