Cook wild rice as per instructions in bone broth and water. If you don't have bone broth, just add a little salt to your water.
While rice is cooking, in a large bowl, mix in soy (or your variation), 1 tbsp. honey (or your choice of sweetener) and garlic.
Slice up salmon to bite size chunks and pop in the marinade. Set aside to marinade for a little. You could also prep this step earlier if you wanted and have in the fridge ready to go.
Chop up capsicums, spring onions and coriander (set aside a little for later) and throw into a large bowl with your corn kernels, set aside.
Prepare brussels (or other veg of choice) by washing and chopping off the ends and then slicing long ways in half (quarters if they are large)
*Don't forget your wild rice* Once rice is cooked, keep warm..
Heat a pan with some olive oil and cook brussels. I like to add a dash of water every now and then to help the cooking along.
When brussels/veg are starting to look a little cooked, add in a table spoon of balsamic vinegar, 1/2-1 table spoons of honey (or sweetener of choice), give the pan a good shake around and start to char those brussels! Add salt and pepper to taste. Once cooked, set aside and keep warm.
Unthaw your edamame - or quickly cook your peas / beans.
By now your rice should be cooked. Toss into the bowl with your capsicum, corn etc and dress with some olive oil and salt and pepper.
In the same pan you cooked your brussels, add a little extra olive oil and grab your salmon out of the marinade and cook. Salmon doesn't take long!
Once salmon is cooked, take out of pan and throw your left over marinade into the pan and cook out until its caramalised a little - again this won't take long and make sure not to burn!
In your serving bowl, pop in wild rice, top with brussels and edamame, add your salmon and drizzle over your marinade. Sprinkle some salt and pepper and top in extra coriander.
Sit down and enjoy the wonderful flavours and textures. It is delicious!