Salmon with Snow Peas and Rice with Vanilla Flavor

Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Cook the rice with the vanilla seeds in 500 ml of boiling salted water until al dente.

Rinse the snow peas, trim and blanch 4 minutes in boiling salted water, drain, rinse with cold water and drain well.

Rinse the salmon steaks, pat dry, season with salt and pepper and fry in a hot pan with oil on both sides until golden brown.

Rinse the lemons in hot water, pat dry and cut into thin slices. Add 2 tablespoons butter to the salmon. Reduce the heat and let the salmon cook until done for 4-5 minutes.