To cook the salmon, heat the olive oil in a nonstick skillet over medium to medium high heat. Season the salmon on both sides with salt and pepper. Cook the salmon on the first side until nicely browned and slightly crisp. Flip and cook on the other side to your desired doneness. When the salmon is almost done, brush with teriyaki sauce.
For the Carrot Ginger Dressing, combine the carrot, onion, ginger, brown sugar, soy sauce, rice vinegar, and vegetable oil in a blender. Puree until smooth and season to taste with additional salt, if needed.
To serve, place 1 cup cooked brown rice in the bottom fo a bowl. Add edamame, pineapple, cucumber, bell pepper, avocado, and the cooked salmon. Top with pickled ginger and serve with Carrot Ginger Dressing.
