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Place lemon juice, lime juice, orange juice, honey, dijon, garlic, chives, salt and pepper in a blender. Pulse until smooth and pour in olive oil and blend until thoroughly combined.
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Divide vinaigrette in half and use one half to marinate salmon. Marinate salmon for a minimum of 2 hours.
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Heat a non-stick skillet over medium high heat and grease lightly with pan release spray. Sear marinated salmon for 8-10 minutes, flipping periodically, or until cooked thoroughly. Let cooked salmon rest for 5 minutes.
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Fill serving bowls with cooked brown rice, avocado, cucumber, cherry tomatoes, chickpeas, sprouts and arugula. Top with cooked salmon and drizzle with remaining vinaigrette before serving.