• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. Roughly chop cilantro. Quarter lime. Roughly chop peanuts. • In a medium bowl, toss together coleslaw mix, cilantro, 1⁄2 tsp sugar (1 tsp for 4 servings), juice from half the lime, salt, and pepper. Set aside, tossing occasionally, until ready to serve.

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, reduce heat to medium and cover with a lid.) Turn off heat; transfer to a cutting board. Wipe out pan. • Return same pan to stovetop over low heat. Add tamarind sauce, 1⁄4 cup water, and 1 TBSP butter (1/3 cup water and 2 TBSP butter for 4 servings); cook, stirring, until combined and butter has melted, 30-60 seconds. Swap in salmon* for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

• Fluff rice with a fork. Thinly slice chicken crosswise. • Divide rice and slaw between plates in separate sections. Top rice with chicken; drizzle with sauce and garnish with peanuts. Serve with remaining lime wedges on the side. Skip slicing salmon. Salmon is fully cooked when internal temperature reaches 145°.