Cook rice with 2-1/4 cups of the water as directed on package. Meanwhile, cook and stir onions and ginger root in hot oil in large nonstick skillet on medium heat 3 minutes. Add salmon, flesh side down. Increase heat to high. Cook 2 minutes to sear. Reduce heat to medium-low. Turn salmon over; sprinkle with salad dressing mix. Top with vegetables. Stir in remaining 1/4 cup water; cover. Cook an additional 7 to 10 minutes or until salmon flakes easily with fork. Serve over rice topped with sauce from skillet.