• Wash and dry produce. • Pat salmon* dry. Season all over with salt and pepper. • Drizzle oil in a hot large, preferably nonstick, pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate. TIP: While salmon cooks, move on to the next step!

• Empty rice into a large microwave- safe bowl (breaking up rice with your hands). • Add half the sesame seeds, half the garlic powder, 1 TBSP butter (2 TBSP for 4), salt, and pepper. • Cover with plastic wrap; microwave 90 seconds. Fluff with a fork.

• Meanwhile, finely dice cucumber. Roughly chop cilantro. Quarter lime.

• In a small bowl, mix sour cream, crème fraîche, cucumber, cilantro, remaining garlic powder, and juice from half the lime. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Place salmon alongside sesame rice. Drizzle salmon with creamy cilantro cucumber relish. Garnish with remaining sesame seeds. Serve with remaining lime wedges on the side. Salmon is fully cooked when internal temperature reaches 145°.