Bring a small pot with rice and 11/4 cups water to a boil. Reduce to a simmer, cover with a tight-fitting lid, and cook, 10 minutes. If you don't have a tight-fitting lid, feel free to use a plate.

Remove from burner. Set aside covered and undisturbed to steam, 10 minutes.

While rice cooks, prepare ingredients.

Trim ends off snow peas and halve.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat salmon dry, and season flesh all over with a pinch of salt and pepper.

Place large non-stick pan over medium high heat with 2 tsp. olive oil. Add white portions of green onions to hot pan and cook until beginning to brown, 30-60 seconds.

Add snow peas and stir occasionally until bright green, 2-3 minutes.

Stir in seasoning blend and cooked rice. Then stir occasionally until heated through and beginning to crisp, 3-5 minutes.

Season with a pinch of salt and pepper. Remove from burner and cover.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Transfer salmon to a plate. Wipe pan clean and reserve.

Return pan used to cook salmon to medium-high heat. Add coconut curry sauce and 2 Tbsp. water to hot pan and bring to a simmer.

Once simmering, cook undisturbed, 1 minute.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with sauce, crispy fried onions, and green portions of green onions. Bon appétit!