Lemon Pepper Salmon and Carrot Rice by Debbie Chen

Lemon pepper salmon
(For 4 fillets)
2 tbsp melted butter
2 tbsp soy sauce
Dash of lemon pepper (Note 1)

Method:

1. Preheat oven @ 200 degree.

2. Mix melted butter & soy sauce together. 

3. Wash and pat dry salmon. Put salmon on foil, skin side down and brush soy sauce butter mixture on salmon. Keep the remaining mixture for use later.

4. Sprinkle lemon pepper on salmon. For kids, you might want to use less.

5. Seal the foil and bake for 20-25 mins depending on thickness of fillet. 

6. 5 mins before taking out of oven, I opened the foil and let it bake another 5 mins. This is so that the surface of fish is slightly crusty. If you don't like, just bake with foil close all the way. 

7. After taking out from oven, drizzle remaining mixture over fillet. 

Note 1:

Substituted with this mixed seasoning (bought in NTUC, Singapore) and black pepper

Carrot Rice 

1.5 cups chicken stock (can use other stock too)

1 cup rice

1 medium carrot (grated)

Method:

1. Wash rice and carrot together and add stock. Put in rice cooker and just press cook.