Salmon!!!

Hi! This is Kathy here, posting about my favorite salmon dish! Enjoy!


Step 1:














Marinate the slab of salmon in lemon* juice (not lime!), a dash of sesame oil, garlic powder (not garlic salt!), ground pepper, oregano, and rosemary. Let sit.


*Tip: To get the most juice of out your lemon, microwave a lemon for about 10-15 seconds.



Step 2:



















Cook a package of Rice-a-Roni "Long Grain & Wild Rice" per package instructions. Should take about 25 minutes.



Step 3: Preheat a toaster oven at 350 degrees F. If you have a timer, set it about 20 minutes. This should also be around the time when your rice will almost finish cooking.















Prepare a small baking pan as shown. Lay a bed of parmesan cheese in a generous pool of lemon juice.

















Put the slab of salmon on and smear on some butter. Be sure to pour on the remaining marinade over it. Sprinkle parmesan cheese around the salmon generously (it will absorb the juices and prevent the edges of the salmon from drying out and burning).

Insert into toaster oven.



Step 4: Put a pot of water on the stove. Add a dash of salt and bring to boil.
















Add asparagus and let cook for about 2-3 minutes.




Step 5:















After about 20 minutes, the fish should look like this. Notice the protective cheese moat around the fish.



Step 6: Prepare the dinner plate















Add a light dash of salt on the asparagus.

Make another bed of parmesan cheese and lemon juice on which to set the fish. The hot fish will melt the cheese.

By now, the rice should be finishing up!
















Add a lemon wedge (to squeeze on later) and dash some pepper on the fish and you're done!


This meal is probably more aesthetically pleasing if you make it look more sparse; the mound of rice can be kept on the side and the asparagus placed more delicately.