Savory salmon and goat cheese napoleon

Season salmon by sprinkling it with the salt, pepper, thyme, and dill.

Heat olive oil in a nonstick frying pan and cook salmon on medium for 10 minutes, turning over halfway through.

Cut zucchini in half width-wise, then in thin slices lengthwise. Sauté or grill until tender with the garlic and chives.

Cut Roasted Red Pepper, goat cheese, and salmon to match zucchini slices.

Layer salmon, goat cheese, zucchini, and roasted red pepper to form a tower. Secure with toothpick if necessary.

Melt the butter in a medium pot. Sauté onion in butter until softened slightly, about 4-5 minutes.

Add rice and cook for another 3-4 minutes, stirring constantly.

Add water and bring to a boil.

Reduce heat, cover, and simmer on low until most of the water is absorbed, about 30 minutes. Add carrots and continue cooking until all water is absorbed.

Remove from heat, let stand for 10 minutes. Fluff with fork and serve.

Preheat an oven to broiling or 450 F for 20 minutes.

Spread a few tablespoons of olive oil on each pepper using your hand. Sprinkle a dash of salt on each pepper.

Place peppers on a cookie sheet lined with parchment paper or aluminum foil.

Broil for 15-20 minutes, turning about every 5 minutes.

Peppers should be about half charred and half still red.

Remove from oven and place peppers in an airtight container, or bowl covered with plastic wrap for 10 minutes.

Remove peppers and peel under running water, removing skin, seeds, and interior.