Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease. Place salmon fillets on baking sheet and set aside.
Begin cooking rice according to package.
In a small dish, mix 1/4 cup cold water with 2 teaspoons cornstarch and set aside.
Puree/blend remaining 1/4 cup water, soy sauce, brown sugar, garlic, ginger, lime juice, and red pepper in a blender. Pour mixture into a small sauce pan and cook over medium-high heat. When it begins to boil, add the cornstarch mixture and continue to cook until thickened. Remove from heat. Spoon about 1/4 cup of the sauce in a small dish (this is so you don't contaminate all sauce) and then use some of that to brush onto each salmon fillet. Bake salmon for 13-16 minutes depending on thickness. Halfway through baking, use the remaining of the 1/4 cup sauce to brush on salmon. Cook until salmon flakes with a fork.
While salmon bakes, make the stir fry by heating oil in skillet over medium-high heat. Cook bell pepper for 2 minutes and then add everything else and cook another 2 minutes. Remove from heat.
Assemble with 1/2 cup rice, stir fry, fish, and top with additional sauce (the sauce you left in the pot that hasn't touched raw fish). Garnish with sesame seeds and cilantro leaves.