• Start by cooking the rice according to package instructions.

  Once cooked, set aside and keep warm.

Prepare salmon:

• While the rice is cooking, prepare the salmon.

  Pat dry the salmon cubes with paper towels to remove excess moisture.
• Season the salmon cubes with salt, pepper, and cajun powder.
• In a small bowl, mix together the honey, soy sauce, and rice vinegar to make the sauce.

Cooking process:

• Blanch the bok choy in boiling water for about 2 minutes, then drain and set aside.
• Heat a skillet over medium-high heat.

  Once hot, add the seasoned salmon cubes to the skillet and cook for about 3-4 minutes on each side, or until they are cooked through and nicely browned.

  Remove the salmon from the skillet and set aside.
• In the same skillet, add the minced garlic and cook for about 1-2 minutes until fragrant.
• Add the prepared sauce to the skillet and bring it to a simmer.

  Let it cook for another 1-2 minutes until it thickens slightly.
• Return the cooked salmon cubes to the skillet and coat them evenly with the sauce, being careful not to break them apart.
• Push salmon to one side of the pan, then add the blanched bok choy to the other side and coat with the remaining sauce.

Serve:

• Once the salmon is fully coated with the sauce, transfer them to the serving plates alongside the rice and bok choy.
• Garnish the salmon with sesame seeds for added flavor and presentation.