Meanwhile, fill deep, 12-inch sauté pan with 1/4 inch water. Place 9-inch diameter cake rack (or roll up a 20-inch long piece of aluminum foil to form a ring) in pan. Cover pan and heat water to boiling over high heat.
Meanwhile, in 9-inch pie tin, whisk together garlic, soy sauce, sesame oil, juice, ginger and honey until well combined; whisk in 2 tablespoons onions. Place salmon over sauce.
Place pie tin on cake rack (or over foil ring); cover pan and cook over medium heat 6 to 8 minutes or until salmon turns opaque throughout and internal temperature reaches 145°, adding bell pepper and carrot over salmon during last 2 minutes of cooking.
Meanwhile, in small skillet, toast
sesame seeds over medium-low heat 3 to
4 minutes or until toasted, stirring frequently.
To serve, carefully remove pie tin from
skillet. Place e cup rice on each of 2 dinner
plates; top with salmon and vegetables. Pour
any sauce in pie tin over salmon; sprinkle with
remaining 2 tablespoons onions and toasted