Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f (175°c). in a saucepan bring 2 1/2 cups of water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. in a large pan, add enough water to just cover the bottom of the pan. lay the salmon filet in the pan, pink side up. place cooked rice around the outside of the fish. sprinkle the orange juice over the fish and rice. in a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. cover with aluminum foil. bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Target recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.