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Prepare the sauce by combining all the ingredients (minus the arrowroot powder) in a small saucepan over medium-high heat. If you're using the arrowroot powder, mix it in a small bowl with the water. Stir this slurry into the sauce and keep on medium heat, whisking often, until the sauce thickens, about 3-5 minutes.
Preheat the oven to 425F. Place the salmon in a shallow baking dish and pour ¼ cup of the marinade over the salmon. Marinate for 15 minutes (or up to 4 hours in the fridge).
Place the salmon on one side of a large baking sheet. Add the broccoli to the other half of the baking sheet and drizzle the broccoli with 1 Tablespoon of the melted ghee or avocado oil. Sprinkle with a little salt and pepper. Place in the oven and bake until the salmon is done and the broccoli is lightly browned and tender. About 15 minutes.
Meanwhile heat a large cast iron pan over medium-high heat. Add the remaining ghee or avocado oil along with the crushed red pepper flakes to the pan. Toss in the spinach and a generous sprinkle of salt and pepper. Cook, stirring often until wilted. About 5 minutes. Remove from the heat and keep to the side.
To assemble the bowls add your grain, salmon, broccoli and spinach. Add the avocado, diced scallions, and kimchi. Drizzle with extra marinade and enjoy.