Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary. 

In a small pot, combine rice, coconut milk, 2 TBSP water (4 TBSP for 4), 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.

Meanwhile, pat salmon* dry with paper towels. Season with salt and pepper, then place skin sides down on one side of a baking sheet. Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread salmon out across entire sheet; toss green beans on a separate baking sheet.) 

Roast on top rack until green beans are browned and tender and salmon is cooked through, 12-15 minutes. (For 4, roast salmon on top rack and green beans on middle rack.)

Meanwhile, in a second small pot, whisk 3 TBSP sugar and 1 TBSP water over medium heat until combined (use 6 TBSP sugar and 2 TBSP water for 4 servings). Once mixture begins to bubble, cook, whisking occasionally, until mixture darkens slightly (it should be light tan in color) and coats the back of a metal spoon, 3-4 minutes.

Reduce heat to low. Whisk in half the soy sauce and 2 TBSP butter until butter melts (use all the soy sauce and 4 TBSP butter for 4). TIP: If mixture begins to clump, continue stirring over low heat until smooth.

Turn off heat, then season with as many chili flakes as you like (we used ¼ tsp). Set aside until ready to serve, stirring occasionally. 

Fluff coconut rice with a fork.

Roughly chop peanuts.

Divide coconut rice, green beans, and salmon between plates. Top green beans with peanuts. Drizzle salmon with sweet soy caramel and top with as much garlic-ginger scallion paste as you like. Serve.

TIP: For easy cleanup, fill pot used for sweet soy caramel with water; bring to a boil, then immediately drain and discard liquid. Any caramel residue that remains in the pot can be cleaned with hot, soapy water.