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Simple and easy but very satisfying with the tang of lemon and flavour of herbs from the kitchens of  badwolfpuppy

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1 packet of Salmon (4 wafer slices)
1 packet of Uncle Ben's Lemon & Rosemary Microwave Rice
1 Lemon
Half Pint of Cold Water
Pinch of Mixed Herbs
Roasting Dish
Greaseproof Baking Paper

1) Place the salmon on top of some greaseproof baking paper (making sure there is enough excess paper to be able to fold over to make a parcel later) and preheat an oven to 160* Celsius/Gas Mark 4.

2) Chop a lemon into halves and use a fork to extract the juice into a jug. Use the fork to fish out any pips, but feel free to leave any lemon flesh in the juice for extra flavour. Add the water to the juice to make up about three-quarters of a pint of liquid. Add the pinch of herbs to this solution and stir well.

3) Pour the lemon solution onto the salmon to create a lemon bath.

4) You can, of course, choose to make the rice from scratch using long-grain rice, scratched/grated rind of a whole lemon and a pinch of coriander. But I cheated a little with rice from a packet microwaved for two minutes to save time. When NEARLY fully cooked, layer the heated rice on top the salmon in an equal layer, creating a thermal blanket. Make sure that no salmon flesh is left exposed.

5) Fold the baking paper over the rice to create a parcel and use a small oven-proof plate as a paper weight. Place the dish into oven for 20-25 minutes, or 15 minutes if your oven is fan-assisted.

Once cooked, very carefully removed the hot paper-weight plate and open the parcel. The rice should be cooked in such a way that when you bite into it, lemon and salmon flavours should explode in your mouth and make you positively murr. Enjoy.

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