Preheat the oven to 400 and spread some olive oil around a 9 x 13 baking dish.  Sprinkle in the rice, salt and dill and give it all a toss to combine.  Spread the rice mix evenly across the bottom of the pan, then pour in the boiling water, cover tightly with foil and bake.  This is the only tricky bit – this could take as little as 15 minutes but I’d plan for a good half hour.  You want the rice almost cooked thru before you put the salmon on and most of the water should be absorbed.

As the rice is baking, prep the salmon by generously sprinkling each fillet with salt and freshly ground pepper.  In a small bowl, whisk together the sauce ingredients and then divide evenly among the fillets and spread each paste/sauce portion evenly over one side of each.

As soon as you’re happy with the progress the rice has made, carefully lift off the foil, place each piece of salmon, sauce side up, on top of the rice and reseal the foil.  Bake for another 12-15 minutes until the internal temperature of the salmon is 125 for medium or 145 for no pinkness.  We enjoyed ours with a simple fresh tomato salad.