Bring a medium pot with 1/4 cup coconut milk (remaining is yours to use as you please!), 1 1/4 cups water, rice, and 1/2 tsp. salt to a boil. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

Once boiling, reduce heat to low, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Some coconut fat may rise near the surface of rice; stir gently to reincorporate for creamy rice. Stir in a pinch of salt. Cover and set aside.

While rice cooks, continue recipe.

Trim cucumber, halve lengthwise, then cut into 1/4” half-moons.

Remove any discolored outer leaves from bok choy and trim ends. Cut into 2" pieces.

Stem and coarsely chop cilantro.

Halve lime. Cut one half into wedges and juice the other half.

Mince garlic.

In a mixing bowl, combine cucumber, cilantro, half the honey (reserve remaining for salmon), a pinch of salt, and 2 tsp. lime juice (to taste). Set aside.

Pat salmon dry and season flesh side with a pinch of salt and pepper.

Place a medium oven-safe 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 on one side, 2-3 minutes.

Remove from burner.

Flip salmon and evenly top flesh side with remaining honey, then coconut flakes, pressing gently to adhere. Salmon will be hot! Use caution.

Transfer to hot oven and roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 5-6 minutes.

Carefully remove from oven. Pan handle will be hot! Use oven mitts.

While salmon roasts, continue recipe.

Place a medium non-stick pan over medium-high heat.

Add 1 tsp. olive oil and garlic to hot pan. Stir often until fragrant, 30-60 seconds.

Add bok choy and a pinch of salt and pepper. Stir occasionally until tender, 3-4 minutes.

Remove from burner.

Plate dish as pictured on font of card, topping rice with bok choy, salmon, and cucumber salad. Squeeze lime wedges over to taste. Bon appétit!