1
Wrap the garlic, bay leaves, thyme, and half of the ginger together in a cheesecloth pouch.
2
Place a large pot over medium heat with the sugar. Cook the sugar, gently moving the pot around over the heat, until it reaches a caramel color. Add the carrots and onions and cook for 6 minutes over medium-low heat, stirring to prevent burning. Add the pineapple and stir for 1 minute. Add the tomato paste, salt, pineapple juice, tamari, and honey, stirring well. Add the pouch of herbs and water and bring to a boil. Cover and simmer for 40 minutes. Turn off the heat, remove the herb pouch and purée with an immersion blender until smooth.
3
Return the sauce to the heat. In a small bowl, combine the cornstarch with 1 tablespoon of the hot sauce to form a paste. Whisk the cornstarch slurry into the sauce and cook until thickened. Taste and adjust the seasoning. Cool the sauce fully.
4
When the pineapple sauce is cooled, coat the salmon in half of the sauce and marinate for 4-12 hours. Reserve the remaining sauce for the peppers.
5
Preheat the oven to 375°F. Place a rack in the top third of the oven.
6
Remove the salmon from the marinade to a baking sheet and place the remaining ginger slices on each piece of salmon. Roast on the upper rack of the oven until cooked through, about 15 minutes. For the last 1 minute of cooking, turn on the broiler to caramelize the top.
7
Bring the rice, 2 cups of water, and ½ teaspoon salt to a simmer in a small saucepan. Reduce heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes.
8
Heat the oil for the peppers in a large skillet. Add the peppers and mushrooms and cook, stirring, until softened, about 8 minutes. Add the reserved pineapple sauce and toss to coat.
9
To serve, divide the jasmine rice between plates. Top with a salmon fillet and the peppers and mushrooms. Garnish with scallions.