Heat 7 cups of chicken broth in a pan.

Heat large skillet, add 2 tablespoons butter, onion, garlic, and rice. Heat until onion and garlic are golden.

Add lemon and wine and continue to stir until liquid is absorbed.

For the next 20 minutes or so, ladle in a cup chicken broth and stir until liquid is absorbed. There will be a thick, creamy sauce forming but you don’t want to add more liquid until the previous liquid is absorbed.

There is a lot of stirring, but it really is worth it.

When you add the last ladle of broth, add the salmon and cook it in until the broth is absorbed and it's creamy.

Stir in mustard and add salt and pepper to taste.