• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice once.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, zest, then peel clementine. Separate clementine into segments, then cut each segment in half.
• Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
• Strip dill leaves from stems, then roughly chop.
• In a large bowl, whisk together half the vinegar, half the dill, 1/2 tsp (1 tsp) clementine zest and 1/2 tbsp (1 tbsp) oil. (TIP: We love using olive oil here.) Season with salt and pepper, if you like. (NOTE: This is your dressing.)

• Pat salmon dry with paper towels. Rub salmon all over with half the Smoked Paprika-Garlic Blend (use all for 4 servings). Season with salt and pepper, if you like.
• 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 pepitas, so they don't burn!)
• Transfer to a plate.

• To the same pan, add edamame and 1/3 cup (2/3 cup) water. Season with salt and pepper, if you like. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated.
• Transfer to another plate.

• To the bowl with dressing (from step 2), add rice, then stir to combine.
• In another large bowl, toss together clementine segments, spring mix, cucumber, edamame, remaining vinegar, remaining dill and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if you like.
• Divide rice between bowls.
• Arrange salmon, cucumber-edamame salad and cashew-pepita mixture over top.

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.