Heat a saucepan over medium heat. Add oil, rice, and salt. Sauté in oil for a minute or so. Add boiling water and stir well. Bring to a boil, cover and reduce to a simmer until cooked through, about 45 minutes.

Remove from heat, fluff with a fork, and rest for 10 minutes.

Heat a skillet over medium heat. Add oil and sauté mushrooms until they start releasing their juices. Season with salt and pepper; add minced garlic. Cook and stir occasionally until the mushrooms start browning and the juices evaporate.

Add the spinach and stir until wilted. Serve over rice.

Heat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Place salmon over the baking sheet and season with salt, granulated garlic, granulated onion, and black pepper. Drizzle olive oil and rub on all sides of the salmon. Pour half the balsamic glaze and pat onto all sides of the salmon.

Bake for 18 to 20 minutes, depending on the fish’s thickness. Remove from the oven and drizzle remaining glaze. Turn broil on high. Broil salmon for one to two minutes.

To serve, spoon brown rice onto a plate and top with mushroom spinach; add salmon on the side.