# Components:
→ Main Components
01 - 4 salmon fillets (each approximately 170 grams, 6 ounces)
02 - 2 cups cooked brown rice
03 - 1 large avocado, sliced
04 - 2 cups baby spinach
05 - 1 cup shredded red cabbage
06 - 1/2 cup thinly sliced cucumber
→ Honey Mustard Glaze
07 - 1/4 cup Dijon mustard
08 - 3 tablespoons honey
09 - 1 tablespoon olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon ground black pepper
→ Garnishes
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon toasted sesame seeds
# Method Steps:
01 - In a small mixing bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and pepper until fully emulsified.
02 - Pat salmon fillets dry with a paper towel. Brush the top and sides of each fillet generously with the honey mustard glaze.
03 - Arrange glazed salmon fillets skin-side down on a parchment-lined baking sheet. Roast in a preheated oven at 400°F (200°C) for 12-15 minutes or until salmon flakes easily with a fork and glaze caramelizes.
04 - Divide cooked brown rice among 4 serving bowls. Top with baby spinach, shredded red cabbage, cucumber, and avocado slices.
05 - Place a glazed salmon fillet onto each bowl. Drizzle with remaining glaze, then garnish with chopped parsley and sesame seeds before serving.
