Coconut Rice with Honey Garlic Sriracha Salmon and Marinated Cucumbers

To prepare the coconut rice, combine 1 cup of rice with 3/4 cup coconut milk and 3/4 cup water in a pressure cooker. Pressure cook for 15 minutes, then allow a natural release for 10 minutes. For the honey garlic sriracha sauce, in a pot, heat 2 tablespoons of butter with 4 cloves of garlic, 1 1/2 tablespoons sriracha, 2 tablespoons soy sauce, and 1-2 teaspoons honey, then mix together. Spread this sauce over the salmon and bake for 15 minutes at 400 F. While the salmon is baking, thinly slice 2 Persian cucumbers and marinate them in some rice vinegar. Top the finished dish with chopped scallions.