Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. In a bowl, whisk together the hoisin sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

In a medium nonstick pan (or large for 4 servings), heat the sesame oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped peanuts. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the salmon, 1 to 2 minutes, or until the salmon is coated and cooked through. Turn off the heat. Serve the garlic rice topped with the cooked salmon (including any sauce from the pan) and cooked green beans. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.