You will need
    • salmon - 1.5 kg;
    • tomato – 1 piece;
    • garlic 2-3 cloves;
    • lemon juice – 2 tbsp;
    • mayonnaise – 150-200g;
    • rice-150g;
    • fresh dill or parsley
    • salt
    • ground black pepper.
    • foil for baking.
Defrost the fish, gently her gut. Skins clean with a knife. Cut the dorsal and pectoral fins with scissors. Glowe cut is not necessary. Rinse the fish under cold running water. Remove excess moisture from the carcass, blotting paper, or a simple towel inside and out.

The fish on both sides and RUB inside with salt, drizzle with lemon juice and sprinkle ground black pepper. Can put in the abdomen a few slices of lemon.
Preheat the oven to 200-220 degrees.

Clean the garlic, squeeze through press and mix with mayonnaise. Greens finely chop and add to mayonnaise, mix well. Tomato cut into slices

On a baking tray put a sheet of foil large enough to completely wrap the fish. Foil in the middle, lightly grease mayonnaise with garlic and herbs according to the size of the fish, put the fish. On top put slices of tomato and cover with the other half of the mayonnaise. Wrap foil tightly and bake fish in the oven on low heat for 25-40 minutes depending on the size of the fish.
In a saucepan, pour 2 cups of water, salt and bring to a boil. In boiling water pour the washed rice and cook until tender, 20 minutes. Cooked rice drain in a colander.

The fish is ready remove from the oven and let cool slightly on the baking sheet.

On a large platter put rice, pour over a small amount of melted butter. On the "cushion" of rice carefully put the fish whole or cut into portions. Garnish the dish with fresh herbs, slices of tomatoes, slices of lemon, olives, olives.