In a medium skillet, heat oil over medium heat. Add onion carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine and cook until most of the liquid has evaporated. Transfer to a medium bowl and set aside to cool
Meanwhile, cook brown rice according to package directions. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric and cumin.
Season salmon fillets with salt and pepper. Cook in a skillet over medium high heat about 4 minutes on one side and flip. Brush with barbecue sauce and continue to cook on the second side for 2 minutes. Flip again to caramelize the barbecue sauce. Serve the brown rice topped with salmon and additional barbecue sauce.Garnish with parsley and serve