Place a medium size pot ¾ full of water on a low heat, with a thermometer check water temperature and do not allow to go over 60 degrees.  

Place all ingredients into the Ziploc bag and remove as much air as possible, close and drop into the water, cook for 20 minutes then remove from the pot.  

Carefully remove salmon and aromatics from the bag.  

Place salmon on a serving dish and season with flake salt.  

Place a medium pot on high heat and allow to heat up, drizzle olive oil and add noodles. Allow the noodles to toast and get dark.

Add cumin seeds and stir then add in onions and sweat down.

Add your toum or garlic cloves and cook for 2 minutes. Add washed rice and stir to coat well.

Place mix in the rice cooker and cover with water, place lid and cook.

*If cooking in a pot on the stove.
Once rice is mixed well add water enough to cover with 2cm excess over the rice. Place on a low heat and cover with lid and cook until rice is cooked and dry.

Once cooked with a fork fluff up the rice and season with lemon juice, parsley and salt to taste.

Place in a serving dish and enjoy!  

Top and tail green beans.

Place a small pot full of water on a high heat and season water with salt and bring to the boil.

Once boiling hard, add green beans and cook for 3 minutes, once cooked carefully strain and place cooked beans in a mixing bowl.

In a small mixing bowl, add remaining ingredients and mix well to make a dressing, if needed add a little more water if too thick.  

Once dressing is made pour over the green beans, mix well and place in a serving bowl.