Slice the Fresh Chives (1 teaspoon), dice the Red Onion (1/8 cup), and peel, deseeed, and dice the Tomato (1/2 cup).
To make the salsa, combine the tomatoes (1/2 cup), red onion (1/8 cup), Capers (1/8 cup), chives (1 tsp), Balsamic Vinegar (1/4 cup), and a little of the Salt (1 pinch) and Ground White Pepper (1 pinch). Refrigerate.
Bring 1 1/4 cups of water to a boil in a medium saucepan. Add in the Bamboo Rice (1/2 cup) and bring water back to a boil. Stir, cover, and reduce heat to low. Simmer 12-15 minutes. When rice is done, fluff with fork, cover and set aside.
When the rice has been cooking for 10 minutes, heat sautée pan over medium high heat with Olive Oil (1 tablespoon); season Salmon Fillet (2) with Salt (1 pinch) and pepper (to taste).
Place salmon in pan and cook for 4 minutes; flip and finish cooking until medium rare, about another 4 minutes.
Plate the bamboo rice, salmon, and salsa, and serve immediately.