Salmon, Spanish Rice & Vegetables

Simple Baked Salmon · 2 servings

Whisk the tomato paste and water together until smooth - no lumps, or they will not disperse in the cooker.
Add the rice, chicken broth, thinned tomato paste, onion, garlic salt, and cumin to the rice cooker and stir to combine.
Close the lid and run the regular white rice cycle.
Once done, let it rest a few minutes, then fluff with a fork and serve.

Slice the mushrooms into ¼-inch slices.
Heat a skillet over medium-high heat.
Add the oil, then the mushrooms in a single layer.
Leave them alone for 3-4 minutes so they brown instead of steaming.
Stir and cook another 3-4 minutes until most of the moisture has evaporated.
Add the garlic and all the seasonings. Cook about 1 minute until the garlic is fragrant.
Stir in the Worcestershire sauce and cook another 30-60 seconds until it coats the mushrooms.
Remove from heat and finish with a squeeze of lemon juice and parsley if using.

Heat the olive oil in a large skillet over medium-high heat.
Add the zucchini in a single layer (batches if needed) and season with Lawry's Seasoned Salt.
Cook 3-4 minutes without moving it much, then stir and cook another 4-6 minutes until browned and tender.

Head-cook notes

Rub the kosher salt into the flesh side of the salmon only. Refrigerate 30 minutes to 1 hour.
Rinse or wipe off the excess cure and pat the salmon very dry.
Preheat the oven to 425°F (220°C).
Stir together the olive oil, garlic, lemon zest, Dijon, and herbs, then spread over the flesh side.
Place skin-side down on a parchment-lined or lightly oiled tray.
Roast 10-14 minutes depending on thickness, pulling it at 114°F internal with the center still slightly translucent.
Rest 3-5 minutes.
Finish with a squeeze of lemon, flaky salt, and extra herbs.