rice-cooker salmon dinner

Another rice-cooker summertime sanity-saver (and a Mamatouille original). This was one of those meals where I could've added more spices/flavor before I cooked it, but after adding a bit more seasoned salt and lemon juice at the table, it was delightful!

You'll need:

• One hunk of boneless salmon
• 2 c. rice
• 2.5 c. water with 2 chicken bouillon cubes crushed into it
• chopped parsley to taste
• 1 grated carrot
• 1 pack of frozen peas
• 1 onion, chopped
• minced garlic to taste
• lemon juice to taste
• chunks of butter or margarine
• seasoned salt (including black pepper)

Do this:

Mix all ingredients (except salmon and butter) in rice cooker, then put the salmon on top, sprinkle with extra seasoned salt and lemon juice, plop on some butter blobs, and cook on normal setting till it beeps. (You could add the peas after it's all cooked and they would retain their color better.)

With a fork, break apart the salmon and stir into the rice mixture. All is ready - and tummies are waiting.