Salmon with parsley rice and green salad

I have to admit, that this did not turn out exactly as I wanted it to be, but turned out to be quite  edible. The plan was to slow cook it in the oil with only 60 °C that the fish would keep its pink appearance, but yet be cooked threw. As My equipment and technologies are limited, it was a long shot to achieve anyway. Obviously I "overcooked" the fish due to too high temperature on the stove.

The ingredients You can detect already on the picture. To lay it out You'll need:

Salmon fillet without the skin

vegetable oil

salt, white pepper

rice 

puree of parsley and oil

handful of grated Parmesan cheese

little cream

fresh salad leaves