Trim and thinly slice 2 green onions on an angle, keeping white and green portions separate. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 4 oz. slaw mix, 3 oz. frozen edamame, white portions of green onions, half the ½ tsp. garlic salt (reserve remaining for rice), and a pinch of pepper to hot pan. Stir occasionally until tender, about 2-3 minutes. Remove from burner. While vegetables cook, continue recipe.

Pat 9 oz. salmon dry and season flesh side with 1 tsp. Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145°F, about 4-5 minutes per side. Remove from burner. Transfer salmon to a plate and let cool for 5 minutes. Once cool enough to handle, remove and discard skin. Flake salmon into bite-sized pieces. While salmon cooks and cools, continue recipe.

Carefully massage 8 oz. cooked white rice in bag to break up any clumps. Remove rice from packaging. Place rice and remaining garlic salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes. Carefully remove from microwave and let rest for 2 minutes. Fluff rice with a fork.

Plate dish as pictured, topping rice with vegetables, salmon, and 2 oz. teriyaki glaze. Garnish with green portions of green onions and 1 tsp. multicolor sesame seeds. Bon appétit!