Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

In a small bowl, combine hoisin, ponzu, and 3 TBSP water (6 TBSP for 4 servings).

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. 

Keep covered off heat until ready to serve.

While rice cooks, pat salmon* dry with paper towels; season with salt and pepper. 

Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon, skin sides down, to pan. Cook until skin is crisp, 5-7 minutes. 

Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate to rest. Wipe out pan.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for salmon over medium heat. Stir in cabbage and carrot mix and scallion whites. Cook, stirring occasionally, until lightly browned, 1-2 minutes. 

Add garlic and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4). Cook, stirring, until fragrant, 1 minute more.

Taste and season with salt and pepper if desired. 

Push veggies to one side of pan; transfer salmon to empty side of pan. Spoon ponzu mixture over salmon. Cook until sauce has slightly thickened, 30-60 seconds. 

Turn off heat; transfer salmon to a plate. Stir veggies in sauce until coated. 

Divide rice between shallow bowls. Top with saucy cabbage and carrots and salmon. Sprinkle bowls with scallion greens (and any remaining chili flakes if you like things spicy!). Serve.