Recipe on a weekday: Pickled rice, salmon and summer veggies

 I had a craving for pickles after eating at Burger Up in Nashville, TN for this summer's vacation and decided to make Refrigerator Pickles-cuz I'm scared of the bacteria and not ready to get the equipment for boiling- after getting lots of cucumbers in the box. I hate throwing things away, so time to come up with something to do with pickle juice.

For one serving:
3/4 cup cooked rice
1-2 tbsp leftover pickle juice
1/2 cup lemon-juice steamed summer squash, half circles
1/4 cup chopped sashimi grade salmon and/or broiled salmon skin (I broiled about 10 minutes until the skin was crispy)
1/2 cup halved cherry tomatoes

1. Start the rice if you don't have any made already. I use a rice cooker but you can make it on the stove too.

2. Bring 1/2" of water to boil in a small pot and squeeze half a lemon in.  While waiting for the boiling (it won't take long), cut your summer squash in half lengthwise and then into 1/4" slices so you have half circles.

3. Cut up or broil your salmon. 

4. Slice your cherry tomatoes in half.

5.  For each serving of rice, spoon the leftover pickle juice over the hot rice and mix in.

6. Top with the summer squash, salmon/skin, and tomato. If you plan to take it as a leftover, leave the salmon and cherry tomato separate so those don't get over-cooked in the microwave.