Prep the salmon: Remove the salmon fillets from the fridge 10 to 15 minutes before you start cooking them. Dry them with a kitchen towel/tissue paper.

Make the sauce: Meanwhile add all the ingredients for the sauce into a bowl including the Calabrese spice. Mix and set aside.

Season the salmon: With salt and pepper but taste as you go and consider the sodium in the soy sauce.

Preheat the pan: Heat a skillet or non stick pan over medium to high heat, add the oil to heat until it's hot. Tilt the pan slightly to coat the entire base of the pan and make sure the oil is hot before you add the salmon.

10 second marinade: Meanwhile, dip the salmon fillet into the sauce and make sure that they're well coated in the sauce. Turn them over and use a spoon to scoop the marinade all over the salmon, both sides.

Cook the salmon: To test if the oil is ready, hold the fillet in one hand and dip the edges into the pan, if you don't hear a sizzle it's not ready. Once it's hot, it will sizzle then gently lay your salmon fillets down (away from you) one at a time with the skin side down. Once that's done, leave them alone to cook. Don't fiddle or touch. Pour some of the remaining sauce over the salmon as it cooks and be sure to leave some for serving!!

Cooking Doneness: Depending on how thick your salmon is will determine the time. These were smaller fillets and took about 4 to 5 minutes on the crust. Point is let is cook until you get that brown crust on the bottom. You will also see the color change on the side to a lighter color and this helps determine when it's done.It cooks longer on the crust side down so even another minute is fine then gently turn it over and cook it for a minute or 2 on the opposite side. Again, it will be longer if your salmon is thicker.

Rest the salmon At this point I turn the heat off and leave it in the pan for a minute, minute and a half before moving it onto a plate to rest.Warm & flavor up the cooked rice: Same pan, add the butter and scrape the bits off the pan into the butter.

Warm & flavor up the cooked rice: Same pan, add the butter and scrape the bits off the pan into the butter.

Combine: Add cooked rice, stir and mix as you collect the butter and any flavor bits from the salmon until its well combined.Return the salmon and drizzle the remaining sauceAdd the white wine to the remaining sauce, return the salmon and place over the rice and drizzle the sauce over the salmon before serving.