Mince garlic. Halve grape tomatoes. Peel watermelon radish, halve, and slice into very thin half-moons. Trim ends off carrot, peel, and using peeler, shave into long, thin ribbons. In a small bowl, combine 1 tsp. honey with Sriracha. Rinse salmon fillets, pat dry, and season with a pinch of salt and pepper.

In a small pot over medium-high heat, combine half the rice vinegar, half the remaining honey, 2 Tbsp. water, and a pinch of salt and pepper. Bring to a boil and stir until salt dissolves. Remove from heat, add carrots and radish, cover, and set aside. Vegetables will not be submerged in pickling liquid, so give them a toss every few minutes to ensure even exposure.

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add salmon and sear on one side for 4 minutes, or until well-browned. Carefully transfer to prepared baking sheet, seared side up. While salmon is searing, crush crispy rice into the texture of breadcrumbs using your hands or bottom of a pan.

Spread honey-Sriracha mixture over the top of each salmon fillet and cover with crushed rice cereal. Top fillets with half the sesame seeds. Place baking sheet in oven and bake for 6-8 minutes, or until salmon reaches a minimum internal temperature of 145 degrees.

In a large mixing bowl, whisk together remaining rice vinegar, remaining honey, garlic, and 2 Tbsp. olive oil. Season with a pinch of salt. Add spinach and remaining sesame seeds to bowl. Toss to combine.

Place a serving of spinach salad on a plate and garnish with grape tomatoes. Top with salmon and garnish with pickled vegetables.