• 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, 1 1⁄4 cups water (2 1⁄4 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, 15-18 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 1⁄2 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. ***Fish is fully cooked when internal temperature reaches 145°.***