Sweet Thai Salmon Bowls with Coconut-Ginger Rice

In a small bowl, whisk together coconut milk and ⅔ cup water (1⅓ cups for 4 servings).

Heat a drizzle of oil in a small pot over medium-high heat. Add rice, ½ tsp sugar (1 tsp for 4), a pinch of salt, and as much ginger as you like. Cook, stirring, until fragrant, 1-2 minutes.

Add coconut milk mixture (wash out bowl; reserve). Bring to a boil, then cover and reduce to a simmer; cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in bowl used for coconut milk mixture, combine mayonnaise, ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and a pinch of salt. Stir until dissolved.

Add coleslaw mix and half the cilantro; toss until fully coated. Refrigerate until ready to serve, tossing occasionally.

Meanwhile, pat salmon* dry with paper towels; season with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, to pan. Cook until skin is crisp, 5-7 minutes.

Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate. TIP: If salmon begins to brown too quickly, lower heat to medium and cover pan with lid.

Once salmon is almost done cooking, place chili sauce in a second small microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 15-30 seconds.