Boil the water for the rooibos tea, then remove from heat and steep the tea bags for 10 minutes. Sweeten with honey or sugar to taste. Let cool, then refrigerate until ready to serve.

Prepare all ingredients as listed above.

Preheat the grill on medium heat.

In a small bowl, mix mayonnaise, lime juice, and chopped cilantro to make the cilantro lime mayo. Refrigerate until ready to use.

Season the salmon with salt and pepper, then drizzle with olive oil. Grill the salmon on both sides until cooked through, to an internal temperature of 145°F (63°C).

While the salmon finishes cooking, lightly toast the brioche buns on the grill, cut side down, for about 1 minute.

Assemble the Sandwiches: Spread cilantro lime mayo on both halves of the toasted buns, then layer with shredded cabbage, tomato slices, grilled salmon topped with Havarti dill cheese, and fresh cilantro.

Serve with carrot sticks, hummus, and rooibos iced tea.