1 Filet of salmon skinned ( about ¼ lb)
2 oz of honey (local is best)
½ cup of white jasmine rice (organic)
1 ½ cups of filtered clean water
1 cup of medium dice carrots (organic)
2 cloves of garlic finely chopped
1 oz of olive oil
Salt to taste
Pre-heat oven to 350*. Coat salmon with honey and put it into an appropriate sized oven safe glass baking dish, cover dish with foil. Bake the salmon dish for 15-18 minutes.
For the rice, put half a cup of rice in a med sauce pan with 1 ½ cups of clean water. On medium low heat simmer the water until the rice is level with the water. Set heat to lowest setting and cover the sauce pan with a lid for ten minutes. After the ten minutes remove from the heat but do not remove the lid for another ten minutes (this is an important step to finishing the rice). Remove the lid and fluff the rice with a fork.
Heat a large sauté pan on medium high heat and add in the olive oil. When oil is hot, add in the carrots. Cook until the carrots are sweated (moisture is beading on them like sweat) add the garlic and sauté for another 2 minutes. Remove from heat and serve.
Serve on a clean plate putting the rice on the plate first then nestling the salmon onto the rice. Place the carrots around the rice and serve. Chef Crawshaw.