Beurre blanc is a classic French butter sauce that is wonderful drizzled over pan-seared salmon. The basic recipe lends itself well to herbs and for mine I added fresh dill which is perhaps my favorite herb. Shallots are finely chopped and cooked in butter then removed from the pan. White wine and lemon juice is then added to the pan and reduced down for about 5-6 minutes. The shallots are added, then cold pats of butter are added one by one until each is melted and the sauce is emulsified. Add chopped dill and drizzle over prepared salmon and rice.
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