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Preheat oven to 450°F. Combine rice, 1 1/2 cups water, turmeric and 1/4 teaspoon each salt and pepper in a saucepan. Bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes. Stir in peas and 1 tablespoon of the parsley.
Meanwhile, line a baking sheet with foil. In a small bowl, whisk egg white and mustard. In a shallow dish, combine panko, Pecorino Romano and remaining 1 tablespoon parsley and 1/4 teaspoon each salt and pepper. Brush egg-mustard mixture onto salmon pieces, then dip salmon, top down, into crumb mixture and place on preapred baking sheet. Spoon remaining crumb mixture onto salmon, dividing evenly. Bake for 12 minutes, until golden. Serve with the rice.