Saffron Rice with Lemon-Herb Salmon

Instructions

1. 1

   Crush the saffron gently between your fingers and soak it in the hot water for 5 minutes. This little bloom releases far more color and flavor than adding the threads dry, dear.

2. 2

   Pat the salmon dry. Season both sides with salt, pepper, and paprika.

3. 3

   Warm 15 g butter and the olive oil in a lidded skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic for 30 seconds.

4. 4

   Add the rinsed rice and stir for 1 minute, coating each grain. Pour in the broth and saffron water, then add 3 g salt. Bring to a gentle simmer.

5. 5

   Cover, lower the heat, and cook for 15 minutes. Turn off the heat and let the rice rest, still covered, for 5 minutes. Don’t peek, sweetheart—the trapped steam is what makes the grains fluffy.

6. 6

   While the rice rests, heat the remaining 15 g butter in a second skillet over medium heat. Place the salmon skin-side down, if it has skin, and cook for 4–5 minutes. Flip and cook for 2–4 minutes more, until just opaque and easily flaked.

7. 7

   Fluff the rice with a fork and stir in the lemon zest, lemon juice, and herbs. Taste and adjust the salt.

8. 8

   Spoon the saffron rice onto plates and place the salmon alongside. Finish with another squeeze of lemon and a sprinkle of herbs.