• Before starting, preheat the broiler to high. Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. 
• To a medium pot, stir in rice, carrots, 1/8 tsp (1/4 tsp) salt and 2 cups (4 cups) water. Bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, zest, then peel clementine. Separate clementine into segments, then cut each segment in half.
• Thinly slice chives.
• In a large bowl, whisk together half the vinegar (use all for 4 servings), half the honey, half the chives, 1/2 tsp (1 tsp) clementine zest and 1 tsp (2 tsp) oil. Season with salt and pepper. (NOTE: This is your dressing.)

• Pat salmon dry with paper towels. Season with salt and pepper.
• To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**

• Meanwhile, heat a large non-stick pan over medium. 
• When hot, add cashews and pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them, so they don't burn.)
• Transfer to a plate.

• Reduce heat to low.
• To the same pan, add edamame and 2 tbsp (1/4 cup) water. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated. Season with salt and pepper.
• Transfer to another plate.

• To the bowl with dressing (from step 2), toss together clementine segments, spinach, edamame and cashew-pepita mixture. 
• In a small bowl, combine mustard, remaining honey, remaining chives and 2 tsp (4 tsp) water. Season with salt and pepper.
• Divide rice and salad between bowls. Top rice with salmon.
• Spoon chive-mustard sauce over salmon.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.