I had only eaten Salmon at restaurants and was never impressed with it's taste or texture, so was not a food that I would choose to buy and cook. Then one day my daughter wanted to buy some and so, we went to a market that sold it as fresh as a Midwestern state could get and bought a few fillets. We looked in cookbooks and online at different recipes and then took from several, to make it to suite our taste. Cooking the rice this way was actually a fluke. I started to make one thing, at last minute changed my mind, there I was chicken broth w/ seasonings added heated so in went the rice!
1Heat up skillet with olive oil in it. Add butter allow to melt. Add in onion, garlic and tarragon. Cook for 2 minutes allowing onion to become tender and garlic aroma to lift.
2Sprinkle a pinch of salt on each fillet meat side and place skin side down into skillet. Add lemon juice and white wine. Cook for 4 minutes and flip so that meat side is down. Cook for 4 more minutes. Turn again and cook checking every two minutes. Fish is done when meat is easily flaked with a fork. Remove from pan and set to rest meat side down, skin should easily peel off from fish with a fork. Reserve juices. Cover to keep warm.
3In sauce pan substitute broth for water required to cook rice. In broth add 1 tablespoon olive oil, oregano, parsley, basil, sage and bay leaf and pinch of salt. Allow to come to boil and add rice. Allow to cook per time stated on rice directions.
4In skillet heat up 1 T olive oil and melt butter. Add rice and stir til lightly coated with liquid and rice had been fluffed.
5Spoon rice onto plate and place one salmon fillet on top of rice and lightly spoon 1 tsp of reserved juices over salmon and rice. Serve!