What To Do:
1. Salmon may arrive slightly frozen. Thaw as needed.
2. Cut the 2 lemons in half. Slice one of
the halves into 4 slices. Roughly chop
3. Make Rice: In a small saucepan,
over high heat, bring 1¼ cups water and
¼ teaspoon salt to a boil. Stir in rice
and return to a boil. Reduce heat to
low, cover and simmer for 15 minutes.
Turn off heat and let sit, covered, for 5
minutes. Just before serving, fluff with
a fork and stir in ¾’s of the parsley, ½
teaspoon salt and ¼ teaspoon pepper.
4. Cook Salmon: Pat salmon dry and
liberally season with salt and pepper. In
a medium sauté pan over medium-high
heat, add 2 tablespoons oil. Add salmon,
skin side down, and sauté 3-4 minutes
on each side until cooked through.
Remove to a plate and cover with foil.