1In a small skillet, heat ½ tbs olive oil and sauté shallots until translucent and soft.
2Put garlic and sautéed shallot into a food processor with all herbs and olive oil and pulse several times to grind. Add the honey and pulse several times until the mixture is smooth.
3Preheat oven to 375 degrees F.
4Line a shallow sheet pan with parchment paper.
5Wash the salmon and pad it with paper towel to remove excess water. Place salmon skin-side down on the paper. Season with salt and spread a thin layer of herb mixture on top of each fillet. Bake for 15 min.
7Bring a pot with 1.5 cup of water to a boil. Lower the heat to simmer. Add pinch of salt and I tbs butter and ¾ cup basmati rice. Mix well. Cover the pot with a lid and let it cook for 10 min while stirring occasionally. Leave covered for 5 min.
9Mash avocados with a fork or a grinder until soft and creamy.
10Add the rest of the ingredients and mix well. Serve chilled.