Nutty Brown Rice

I like to serve this with the nuts as a topping instead of mixed in.

4 cups water
1 1/2 cups short-grain brown rice
3 Tbsp unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 tsp grated nutmeg (optional)

Bring water to a boil in a heavy medium saucepan. Add rice and 1 tsp salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes, and drain. Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes. Add rice and nutmeg to skillet and toss to coat.

Salmon Glazed with Honey and Mustard

1 1/2 lb salmon fillet with skin or 4 salmon fillets
1 garlic clove
3 Tbsp grainy dijon mustard
2 Tbsp honey
1/2 tsp cider vinegar
salt and pepper

Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil. Pat salmon dry and put on pan skin side down. Season with salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and pepper. Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes. Transfer salmon to a platter with 2 large spatulas. Serve with nutty brown rice.