Soak cedar plank in water for at least 30 minutes before cooking
Mix together honey, coconut aminos, dijon mustard, vinegar, and garlic.
Place salmon on top of cedar plank, sprinkle with salt and pepper, and spoon 1-2 tablespoons of the marinade on the salmon to coat evenly
Place cedar plank on the grill, on a low heat setting. Cook for 10 minutes and brush on another layer of glaze.
Cook until desired doneness, about 5-10 more minutes.
FOR THE VEGGIES:
Arrange asparagus and brussel sprouts on a sheet pan. Drizzle with avocado oil, and season with salt + pepper. Roast in oven at 400 for 20-30 minutes.
Meanwhile, place drizzle of avocado oil and chopped onion in a pan and cook until soft. Add garlic, and saute for 1-2 minutes. Pour in frozen cauliflower rice and edamame, stirring until thawed and cooked through. Pour into bowls.
In the same pan, melt ghee and add carrots. Stir until softened, and add in 1-2 tbsp of leftover teriyaki sauce.
Assemble plates with cauliflower edamame rice, roasted veggies, carrots, and salmon. Top with sesame seeds (and green onions, and avocado slices) if desired.