Directions

1. Bring water to heat.
2. Heat 2 tablespoons of olive oil in a pan, add 1 garlic clove, and fry for about 1 minute, until it begins to release its aroma. Add the rice, and fry, stirring constantly, for 2 to 3 minutes. Add the boiling water, and stir to loosen. Season with a pinch of salt and half of the vegetable bouillon. Simmer, on low heat, until the rice is cooked.
3. In another pan, heat the remaining olive oil, add onion and 1 garlic clove. When the onion starts to become translucent, add the tomatoes, pepper, and bay leaf. Season with salt, or with the other half of vegetable bouillon. Add the salmon slice, and cook for about 10 minutes.