Before starting, wash and dry all produce. While you prep, preheat the grill to 500°F over medium-high heat Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, cut cucumber into 1/4-inch pieces. Thinly slice green onions. Cut tomato into 1/2-inch pieces. Peel, then mince or grate garlic. Zest, then juice lime.

Add 1 tsp lime juice, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp garlic to a medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then whisk until sugar dissolves. Add cucumbers and half the green onions, then stir to combine. Set aside. Add remaining lime juice, 1 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Add soy sauce, sweet chili sauce, remaining garlic and 2 tbsp water (dbl for 4 ppl) to a small pot. Bring to a boil over medium-high heat. Once boiling, cook, stirring often, until glaze thickens slightly, 30 sec-1 min. Remove the pot from heat.

Pat salmon dry with paper towels. Add salmon, Thai Seasoning and 1 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then gently toss to coat. Stack two 6x-12-inch sheets of foil, then arrange on the grill. Place salmon on the foil, skin-side down. Close lid and grill, 4-5 min. Flip, then grill until salmon is cooked through, 2-3 min.**

Add tomatoes and spring mix to the large bowl with vinaigrette, then toss to combine. Set aside. Add lime zest and remaining green onions to the pot with rice, then fluff with a fork. Divide rice and salad between plates. Arrange salmon over rice. Drizzle sweet chili glaze over salmon, then top with cucumber salsa.