Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.

Cook the rice according to the directions on the package. Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.

In a bowl, combine flour, sugar, baking powder, and salt. Mash the butter in with a fork until it's crumbled in finely. Gently stir in the buttermilk until a dough forms. Portion the dough evenly into round discs (lightly flour the dough if needed, try not to handle it very much) onto the prepared baking sheet. Place into the oven and bake for about 15 minutes, or until cooked in the center (toothpick inserted should come out clean). Let cool for 5 to 10 minutes before serving.

Preheat the oven to 400°F (205°C). In a bowl, combine honey and mustard. Stir well and set aside.

Toss the Brussels sprouts with oil, salt, pepper, and garlic. Place on a baking sheet and roast in the oven until tender and nicely browned. Adjust salt and pepper to taste.

Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon. Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 140°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.

Serve: Garnish the salmon with fresh parsley. Enjoy the salmon with rice, biscuits with honey, brussels sprouts, and glasses of milk.