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Whisk together sweet chili sauce, 1 tablespoon ginger and soy sauce in a small bowl. Place salmon pieces in a resealable plastic bag; pour chili sauce mixture into bag and spread sauce over salmon using a brush.
Line baking sheet with parchment paper; spray with nonstick cooking spray. Place salmon, skin-side-down, on prepared baking sheet; pour any leftover marinade over salmon.
Bake at 450° F for 15 minutes or until salmon is cooked through. While salmon is cooking, prepare rice.
Combine coconut milk, rice, ½ teaspoon ginger, salt, sugar, crushed red pepper and turmeric in a medium, nonstick saucepan. Cook over medium heat until mixture begins to boil. Reduce heat to low; cover. Cook for 15 to 18 minutes or until rice is tender, adding additional water if needed. Stir in almonds. Let cool for 5 minutes.
Place ½ cup rice on serving plate. Top with piece of salmon. Garnish with green onions and sesame seeds.