Prepare brine by mixing water, salt and sugar until well blended.
Place salmon fillets in large resealable plastic bag or glass dish. Add brine; turn to coat well. Refrigerate 2 to 4 hours.
Green Goddess Sauce: Place mayonnaise, anchovy fillet, fresh parsley leaves, coarsely cut green onions, lemon juice and fresh tarragon leaves in bowl of food processor; cover. Process until well blended. Refrigerate 1 hour or until ready to serve. Makes about ½ cup.
Jasmine Rice: Bring water to boil in medium saucepan. Reduce heat to medium low. Stir in jasmine rice and salt. Cover and simmer 15 to 20 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Stir in thinly sliced green onion before serving.
Remove salmon from brine. Discard any remaining brine. Mix olive oil and orange peel. Brush over top of salmon fillets.
Grill salmon over medium high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve over Jasmine Rice with Green Goddess Sauce.