Wash and dry produce.

Mince or grate ginger. Zest and quarter lime. Roughly chop cilantro.

In a small bowl, whisk together coconut milk and ⅔ cup water (1⅓ cups for 4 servings).

Heat a drizzle of oil in a small pot over medium-high heat. Add rice, ½ tsp sugar (1 tsp for 4), a pinch of salt, and as much ginger as you like. Cook, stirring, until fragrant, 1-2 minutes.

Add coconut water (wash out bowl and reserve). Bring to a boil, then reduce to a simmer; cover and cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in bowl used for coconut water, combine mayonnaise, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime, and a pinch of salt. Stir until dissolved.

Add coleslaw mix and half the cilantro; toss until fully coated. Refrigerate until ready to serve, tossing occasionally.

Meanwhile, pat salmon* dry with paper towels. Season with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down; cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate. TIP: If salmon browns too quickly, lower heat to medium and cover pan to cook through.

In the last 2 minutes of salmon cooking, place chili sauce in a second small microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 15-30 seconds.

Fluff rice with a fork; stir in half the lime zest and 1 TBSP butter (2 TBSP for 4 servings).

Divide rice between shallow bowls. Top with salmon and slaw (draining first) in separate sections. Pour warmed chili sauce over salmon. Garnish with remaining cilantro and remaining lime zest. Serve with remaining lime wedges on the side.