Instructions

Rinse the rice, then bring it to a boil in a small pot with the water and a pinch of salt, cover, and simmer on low 15 minutes.

Thinly slice the green onions and the cucumber, then toss the cucumber in a medium bowl with most of the rice vinegar, half the sesame oil, and a pinch of salt.

Mince the garlic, peel and finely grate the ginger, and whisk the ginger and half the garlic in a small bowl with the soy sauce, honey, and remaining rice vinegar.

Pat the salmon fillets dry with paper towels and season them with another pinch of salt.

Heat the neutral oil in a 10-inch nonstick skillet over medium-high heat for 2 minutes, then lay in the salmon, skinned side up.

Sear undisturbed 4 minutes until a golden crust forms and the flesh turns opaque halfway up the sides.

Flip, pour in the glaze, and simmer 2 to 3 minutes, spooning it over, until sticky and the salmon flakes with a fork (145 F / 63 C).

Fluff the rice, divide it between two bowls, and lay a glazed salmon fillet on each, sprinkled with half the sesame seeds.

Return the skillet to medium heat with the remaining sesame oil and garlic, add the spinach and last of the salt, and toss 1 to 2 minutes until just wilted.

Pile the spinach and cucumber salad beside the salmon and scatter the green onions and remaining sesame seeds over the top.