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: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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 (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar 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 (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar 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 (4 tbsp) water 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 (2 tbsp) oil to another medium bowl. Season with salt and pepper, then gently toss to coat.Stack two 6x12-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.