From tin of salmon. Use only salmon, squeezed all the water out. Break it all up on the baking tray. Spread it all out evenly.

Thin slices shallots and fry it on medium heat vegetable oil.

On a low heat pan, add 1 tsp of shallot oil in and add the roasted salmon in. Quick stir

Add some sugar, salt and pepper, crispy shallots.

Cut up watermelon into small cubes. Prepare leftover rice. Plate up I put watermelon cube on a plate then crispy salmon shallots and add some Cooked Thai Jasmine rice. Decorate with my homegrown edible flowers. You can just put rice on one side, watermelon on the other side and top with crispy salmon.