I got this recipe from a magazine. My family did not like it much and I had to eat all of it myself and I think the first and last time I'll be making it. 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack salmon or 2 cans pouches (6 to 7.1 oz. each) skinless, boneless salmon (I use a left over salmon with this recipe) 2 tsp. olive oil ½ cup finely chopped onion 1 garlic clove, minced 4 slices bacon, cut into pieces 1-1/4 cup long grain rice 1 tsp. ground cumin 1 tsp. ground chili powder 2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water (I use the stock in a can) ¾ cup frozen peas 1 Tbsp. chopped fresh parsley or mint Salt and freshly ground black pepper 2 Tbsp. finely grated Gruyere, Parmesan, or Cheddar cheese, if desired Drain salmon, reserving liquid. Discard skin and bones (if any). Break salmon into chunks and set aside. Heat olive oil in a large frying pan. Add onion, garlic, and bacon. Cook over medium heat for 5 to 6 minutes, until onion is bro...