Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

Trim and thinly slice green onions. Halve lime and juice. In a mixing bowl, thoroughly combine slaw mix, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, green onions (reserve a pinch for garnish), and a pinch of salt and pepper. Refrigerate until plating. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Pat pineapple rings dry, and add to hot pan. Cook until charred, 2-3 minutes per side. Remove pineapple rings to a plate and cut each in half. Reserve pan; no need to wipe clean.

Return pan used to sear pineapple to medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown, 4-6 minutes. Flip salmon, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner.

Not a fan of fish skin? Don't worry. Once the fish is cooked, the skin will easily peel off and you can serve it without the skin. Plate dish as pictured on front of card, topping rice with salmon, slaw, and pineapple rings. Drizzle salmon with teriyaki glaze and garnish with red pepper flakes (to taste) and reserved green onions. Bon appétit!