Swicy Poke-Inspired Tilapia Bowls

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and half the ginger; cook, stirring frequently, until fragrant, 1 minute.

Add rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, quarter lime. Trim and halve radishes; thinly slice into half-moons. Trim and halve cucumbers lengthwise; slice crosswise into ¼-inch-thick half-moons.

In a medium bowl, whisk together sweet soy glaze, remaining ginger, and juice from half the lime.

Pat salmon* dry with paper towels.

Using a sharp knife, slowly cut between flesh and skin a ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin.

Dice salmon into 1-inch pieces. Transfer to bowl with soy-ginger marinade. Stir to combine. Set aside to marinate until Step 6.

In a second medium microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), a splash of water, a pinch of salt, and pepper. Stir in radishes; cover with plastic wrap. Microwave until radishes are tender and bright pink, about 1 minute.

Carefully remove plastic wrap and stir. Let cool for 4-5 minutes.

Once radish mixture has cooled, stir in cucumbers. Set aside to pickle, stirring occasionally.

In a third medium bowl, combine cabbage and carrot mix, ½ tsp sugar, and juice from one lime wedge (1 tsp sugar and juice from two lime wedges for 4 servings). Season generously with salt and pepper.

Heat a large drizzle of oil in a large pan over medium heat. Remove salmon from marinade one piece at a time, allowing excess marinade to drip off, and add to hot pan (discard remaining marinade). Cook, turning occasionally, until lightly browned on all sides and cooked through, 4-6 minutes (you may need to cook in batches for 4). TIP: Be very gentle when flipping your salmon. If it begins to flake or fall apart, don't fret—it'll still be delicious!