Salmon baked rice

Made salmon baked rice last night! I made the cream sauce from scratch for the first time too. Here's what I did (sorry we don't have any photos this time, since we were too hungry):

Rice:
Ingredients
1. Rice (I cooked 1 cup)
2. Half an onion, chopped
3. Chopped mushrooms
4. Vegetables (I used broccoli last night)
5. Some cheese (I used mozzarella last night)
6. A deep dish

Directions
1. Cook rice, and leave to warm.
2. Pan-fry some onions and mushrooms, before adding the vegetables. Cook until the onions and mushrooms are fragrant, and the vegetables are half-cooked.
3. Beat some eggs with black pepper and some salt, and mix evenly into the warm rice (see comment here).
4. Add the egg-coated rice to the pan, and pan-fry until the egg is mostly cooked. Add some cheese so that it's nice and stringy inside the rice.
5. Pour everything into the deep dish.

Salmon:
1. Rub over with some black pepper and cajun powder.
2. Pan-fry with some oil, until the fish is half-cooked through.

Cream sauce:
Ingredients
1. 1/2 stick of unsalted butter
2. 3 medium cloves of garlic
3. Half an onion, finely chopped
4. 1 teaspoons of salt
5. 0.5 teaspoon of black pepper
6. 1 cup heavy cream

Directions
1. Melt the butter at medium heat in a pot or pan.
2. Fry up the garlic and onions just before they are fragrant
3. Add 0.5 teaspoon salt and all the black pepper to the garlic and onions. Fry it up till fragrant.
4. Stir in the heavy cream and let boil. Add the remaining salt (this is to enhance the flavor of the sauce. Add at your own discretion).
5. The sauce will thicken as the water evaporates. Take the pot off the stove once you are satisfied with the sauce thickness.

Making the baked rice:
1. Pour half of the cream sauce onto your rice that is already inside the deep dish. Sprinkle some cheese on top of the rice and sauce.
2. Place the salmon in the middle of the dish. Add the remaining sauce and cheese, so that the whole dish is covered in cheesy goodness. I used 2 cups of cheese in total for this dinner (we really love cheese on baked rice)
3. Place everything in an oven set at 350F. It doesn't matter whether you preheat the oven or not, the cheese takes time to melt anyway.
4. Your meal is ready when the cheese is all melted and forms a brown (not black!) crust! You will also notice that the cream is bubbling from under all that cheese, so be careful when you're removing it from the oven.

Afterthought: Most of the cream sauce drained through and was absorbed by the rice while baking. If you like to see a layer of sauce on top of the rice when you eat, you can make a higher sauce:rice ratio, or make a thicker sauce.