Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt. Kids not a fan of extra heat? Feel free to skip/reduce the Asian garlic, ginger & chile seasoning.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer salmon to a plate. Let cool, 5 minutes.

Once cool enough to handle, remove and discard skin. Flake salmon into bite-sized pieces.

While salmon cooks and cools, continue recipe.

Trim and cut snow peas into 1" pieces.

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

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add snow peas to hot pan and stir occasionally, 2 minutes.

Add slaw mix, edamame, white portions of green onions, half the garlic salt (reserve remaining for rice), and a pinch of pepper. Stir occasionally until vegetables are tender, 5-7 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and remaining garlic salt in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with vegetables, salmon, and teriyaki glaze. Garnish with green portions of green onions and sesame seeds. Bon appétit!