Whisk together 1 tbsp honey, 1 tbsp soy sauce, and 1 minced garlic clove in a small bowl until the honey dissolves completely and the mixture is smooth.

Heat 1 tbsp butter in a skillet over medium heat. Arrange plantain slices in a single layer and cook for 4-5 minutes per side until golden brown and tender. Press gently with a spatula to help develop a crispy exterior. Transfer to a plate and sprinkle with salt, pepper, and red chili flakes.

Heat 1 tbsp olive oil in a separate skillet over medium-high heat until shimmering. Place salmon skin-side down and let sit undisturbed for 4-5 minutes until the skin is crispy. Flip the salmon, brush the prepared glaze generously over the top, and cook for another 4-5 minutes until the salmon flakes easily with a fork and the glaze caramelizes. Internal temperature should reach 145°F.

In a small skillet, melt 1/2 tbsp butter over medium heat and add 1 cup fresh spinach. Stir occasionally as it wilts, about 2-3 minutes. Season with salt and pepper to taste.

Cut 1 ripe avocado in half lengthwise, remove the pit, and slice each half into thin, even pieces. Arrange on the plate and season lightly with salt and pepper.

On a large plate, arrange the golden plantain slices in the center, followed by the sautéed spinach and fanned avocado slices. Top with the glazed salmon fillet, glazed side up. Finish with a light sprinkle of red chili flakes.