1
Preheat the oven to 400°F.
2
Boil the water for rice, then stir in the rice and salt. Return to a boil, reduce heat to a simmer and cook, covered, for 30 minutes.
3
For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
4
Add the carrots, green onions, cilantro, salt, and pepper to the cooked rice. Add the lemon shallot vinaigrette and stir well.
5
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a baking sheet and roast until cooked through, 12-15 minutes.
6
On a second baking sheet, toss the broccolini with the garlic, oil, salt and pepper. Roast until fork-tender, about 7-8 minutes.
7
For the ponzu sauce, place the mirin in a small saucepan and bring to a boil. Remove from heat, cool slightly, and stir in the remaining ingredients until dissolved.
8
To serve, divide the rice salad between plates. Top with salmon, roasted broccolini and serve with ponzu on the side.