Start by steaming the salmon slices for 15 minutes.
Meanwhile, cut the zucchini into rounds and cook them in a pan with a little oil.
Meanwhile, cook the rice in salted water and, once drained, let it cool.
Then take 4 pudding molds and grease them with oil.
Then mix the rice with the zucchini and 4 tablespoons of oil and pour the mixture into the molds.
Bake in the oven for 15 minutes at 180 degrees.
Finally, lay the salmon slice on a plate, season it with a drizzle of oil, fresh marjoram and pink pepper.
Remove the rice timbale from the oven and garnish the dish with a couple of lemon slices.