Cook the rice: Bring 1 cup water, the rice, the stock concentrate and 1 Tablespoon soy sauce to a boil in a small pot. Cover and reduce to a simmer for 20 minutes, until tender.

Wash and dry all produce. Trim and discard the root end of the bok choy, before separating the leaves. Thinly slice the scallions, keeping the greens and whites separate. Halve the lime. Cut one half into wedges. Peel and grate the ginger into a paste. Grate the garlic into a paste. Alternatively, mince the garlic and ginger, then smash it against your cutting board with the side of your knife.

In a small bowl, combine the mayonnaise, a squeeze of lime, a pinch of garlic, a pinch of ginger, and some wasabi paste. (TIP: Add a little, taste, and then add more if desired.) Thin to a dressing-like consistency with 2-3 teaspoons water. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites, remaining garlic, and remaining ginger to the pan. Cook 1-2 minutes, until slightly golden. Add the bok choy and 1 Tablespoon water to the pan. Cook, tossing, until wilted, 2-3 minutes. Season with salt and pepper. Remove from the pan and set aside, covered to keep warm.

Heat a drizzle of olive oil in the same pan over medium-high heat. Season the salmon on all sides with salt and pepper. Add to the pan skin-side down. Cook 5-6 minutes, until skin is crispy and golden brown. Reduce heat to medium, flip salmon, and cook 3-4 minutes, until opaque.

Finish: Serve the crispy salmon and bok choy on a bed of soy-infused rice. Drizzle with the wasabi lime dressing, garnish with the scallion greens, and serve with a wedge of lime. Enjoy!