Name: Dijon-Butter Salmon with Herbed Rice and Peas
Total time: 45 min
Ingredients: 6 tablespoons unsalted butter , softened, divided; 1½ cups long-grain white rice; 2 shallots , minced; 1¾ teaspoons table salt , divided; 2¼ cups chicken broth; 1 cup frozen peas , thawed; 6 tablespoons mixed chopped fresh herbs; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1½ tablespoons Dijon mustard; 4 (6- to 8-ounce) skin-on salmon fillets , 1 to 1½ inches thick

Why This Recipe Works

Mixing Dijon mustard and lemon zest into softened butter made a piquant compound butter. When dolloped over seared salmon, the butter softened and melted, coating the fish and dripping into the rice to add extra richness.

Before You Begin

Any mix of tender herbs, such as cilantro, parsley, chives, mint, dill, basil, and/or tarragon, can be used in the rice. Serve with lemon wedges.

Instructions

Melt 3 tablespoons butter in large saucepan over medium-high heat. Add rice, shallots, and ¾ teaspoon salt and cook until edges of rice are translucent, about 3 minutes. Stir in broth and bring to boil. Cover; reduce heat to low; and cook until liquid is absorbed and rice is tender, about 20 minutes. Off heat, let rice rest, covered, for 5 minutes. Fluff and stir in peas, herbs, and lemon juice.

Meanwhile, combine lemon zest, mustard, remaining 3 tablespoons butter, and ¼ teaspoon salt in small bowl. Sprinkle salmon with remaining ¾ teaspoon salt. Arrange salmon skin side down in cold 12-inch nonstick skillet and cook over medium-high heat until fat is rendered and skin is crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 7 minutes longer.

Divide rice among serving plates. Place salmon fillets skin side down over rice and immediately dollop with Dijon butter. Serve.