DIRECTIONS:

• Place salmon on a (pareve) parchment paper lined baking sheet and season with salt and pepper. Spread honey mustard all over and drizzle with oil. Bake at 375º for 25–30 minutes (Let cool an additional 10-15 minutes longer if you’re preparing for 6 servings) for tender salmon or until flaked easily with a fork.
• To make the rice, combine rice and 4 cups water (or 2 cups water for 2 servings, and 6 cups water for 6 servings) in a medium
• (pareve) saucepan. Bring to a boil, then reduce to a simmer. Simmer covered for about 50 minutes or until cooked through. Remove from heat and leave covered to continue steaming for an additional 5–8 minutes. For fluffy rice, the best way is to use a wooden spoon or rice paddle to fluff. (Feel free to also use a rice cooker if you have that as well.) If you don’t plan to eat all the rice, store it in an airtight container in the fridge for later.
• While the rice cooks, make the broccolini. Trim off the ends of the broccolini and cut into 2-inch pieces. Place the broccolini on a parchment-lined baking sheet and season with salt and pepper. Coat in oil and roast at 375º for 20–25 minutes.
• When you’re ready to serve, place your bed of rice in a medium bowl or shallow bowl and place your salmon, broccolini, and shredded carrots on top of the rice.
• Add teriyaki sauce and sesame seeds to the top of the salmon; now the only thing is to eat!