1
In a medium saucepan, bring all of the teriyaki sauce to a simmer for 10 minutes. Cool fully in the fridge.
2
Coat the salmon in half of the cooled teriyaki sauce and marinate for at least 2 hours and up to overnight.
3
Preheat the oven to 400°F.
4
In a medium saucepan, combine the rice with the coconut milk, water, sesame oil, and salt. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes, until the liquid is absorbed. Fluff the rice and stir in the vinegar.
5
Place the scallions and oil on a baking sheet and roast until soft, about 10 minutes. Transfer the scallions to a blender, along with the vinegar, honey, salt and pepper. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in sesame seeds and season to taste.
6
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a sheet pan and roast until cooked through, 12-15 minutes.
7
In a large bowl, toss together the slaw ingredients and charred scallion vinaigrette.
8
Divide the rice and salmon between bowls. Top with reserved teriyaki sauce, slaw and peanuts.