Rinse salmon and pat dry. Cut into approximately one-inch chunks. Place crumbs in a resealable plastic bag.

Combine mustard, honey, olive oil, and lemon juice in a bowl and mix. Reserve half to use later as a sauce. Place pieces of salmon into remaining marinade and mix to coat all sides. Cover well. Refrigerate half an hour or overnight.

Preheat oven to 375 degrees Fahrenheit.

Roll each piece of salmon in cornflake crumbs and place on a baking sheet (or baking dish) lined with parchment paper. Bake for 12 minutes. Allow to cool. Before serving, place two to three pieces of salmon onto toothpicks or a wooden skewer by piercing each piece in the center.

Meanwhile, prepare grilled vegetables. Preheat oven to broil.

Thinly slice the red onion into round discs and the peppers into round flower-shaped slices. (To make pepper flowers, cut away the stem from the top of the pepper and then remove seeds from the center. Cut slices of pepper clockwise into rings.)

Place onions and pepper rounds on a baking sheet lined with parchment paper and drizzle with olive oil. Sprinkle with kosher salt and pepper. Broil for 12 minutes or until starting to blacken. To serve, pile the onion and peppers into a small mound in the center of the plate and prop a salmon skewer up against it. Drizzle with reserved marinade. Can be served warm or at room temperature.