Peel, trim, and cut carrot on an angle into ¼" slices. Finely chop pickled ginger. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Combine garlic and sweet chili sauce in a mixing bowl. Set aside. Pat salmon fillets dry, and season flesh side with a pinch of pepper.

Bring a small pot with rice, white portions of green onions, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, cook the salmon.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Wipe pan clean and reserve. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. While salmon roasts, cook carrot.

Return pan used to sear salmon to medium-high heat. Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 5-8 minutes. Add ¼ cup water and cover. Cook until water is mostly evaporated and carrots are tender, 2-3 minutes. Stir in sweet chili garlic sauce and a pinch of salt and pepper until vegetables are coated. Remove from burner and cover.

In another mixing bowl, combine miso and 2 tsp. water until miso is dissolved. Stir in mayonnaise, green portions of green onions, pickled ginger, and a pinch of salt and pepper until combined. Plate dish as pictured on front of card, topping salmon with sauce, garnishing carrot with sesame seeds, and serving carrot over rice, if desired. Bon appétit!