Teriyaki Salmon Rice Bowl with Peach, Avocado, and Feta Salsa

1. Cook 1 cup of jasmine rice according to your preferred method (the author used a pressure cooker).
2. Preheat oven to 400°F (200°C). Place 1 pound of salmon on a baking sheet, drizzle with olive oil, and brush with teriyaki sauce. Bake for 15 minutes.
3. While the rice and salmon cook, prepare the peach avocado feta salsa: Chop 1 peach small, dice 1 avocado, finely chop 1/2 jalapeño, and finely chop 1/4 cup cilantro. Combine these in a bowl. Add the juice of 1 lime (about 2 tablespoons), a pinch of salt, a pinch of cumin, and 1/3 cup crumbled feta. Mix well.
4. To assemble the bowls, divide the cooked jasmine rice into serving bowls. Top with baked salmon and a generous spoonful of the peach avocado feta salsa.