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Rinse 2 cups of long grain white rice in a fine mesh strainer until the water runs clear. Drain well and add to a medium saucepan with a tight fitting lid.
Stir the remaining coconut milk, ¾ cup water, and 1 teaspoon salt into the rice. Bring to a simmer over medium high heat. Reduce the heat to low, cover, and set a timer for 16 minutes.
Thinly slice 1 English hothouse cucumber and toss with salt in a medium bowl. Keep chilled until ready to serve.
Chop or crush ½ cup of roasted peanuts. Combine with 3 tablespoons sesame seeds and ¼ cup olive oil in a large non-stick skillet. Cook over medium heat until the peanuts are darker and sesame seeds are toasted, about 6-8 minutes.
Remove from heat and transfer to a small bowl. Finely grate 2 garlic cloves and ½-inch piece of ginger into the hot oil. Stir in 1 teaspoon honey, 1 teaspoon ground turmeric, 1½ teaspoons red pepper flake, and the reserved coconut milk. Season with salt to taste.
Wipe out the skillet and season the salmon with 1½ teaspoons salt. Arrange skin side down in the skillet over medium heat. Cook until the skin is golden and crisp, about 7-9 minutes.
Flip the salmon and cook until mostly opaque, about 1-2 minutes longer.
Fluff the coconut rice with a fork. Divide among bowls, top with salmon and salted cucumbers, and drizzle with crackle sauce.