Place the salmon in a large dish and season with salt, pepper and chilli powder, then set aside.
Next, prepare the rice following the package instructions and keep it warm.
In a bowl, combine the honey, hoisin sauce, garlic and ginger and stir into a light sauce.
In a large saucepan, boil some water seasoned with 2 tbsp soy sauce. Once boiling, add the pak choi and blanch for a minute until just softened. Remove from the water and set aside.
Preheat the sauté pan over medium heat and melt the butter. Add the salmon pieces (flesh side down) to colour for 2 minutes or until coloured on the base. Flip and continue to cook for a further 2 minutes until fully cooked.
Drizzle over the honey and garlic sauce and drop the heat to low. Baste the salmon with the sauce for a further 2 minutes or so until well coated. Add the blanched pak choi and cook for 60 seconds until just softened.
Remove from the heat.
Serve the rice topped with the sautéed pak choi and spring onion. Then place the salmon on top with a drizzle of the honey and garlic sauce.