Crispy Pan-Seared Salmon with Creamy Lemon Rice

For the Lemon Rice

• 2 tablespoons olive oil
• 2 medium leeks white and light green parts only, washed well and diced (2 cups)
• 1 large yellow onion diced (1 1/2cups)
• Coarse kosher salt and freshly cracked black pepper
• 2 garlic cloves minced or grated
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1/4 cup lemon juice from about 1 large lemon
• 2 teaspoons lemon zest finely grated (from about 1 large lemon)
• 4 cups low-sodium chicken broth or water
• 3 tablespoons Mascarpone or cream cheese
• 1/2 cup grated parmesan or pecorino
• 1/2 cup fresh flat-leaf parsley chopped

For the Salmon:

• 2 tablespoons neutral oil like canola or grapeseed
• 4 6-ounce salmon fillets
• Coarse kosher salt and freshly cracked black pepper to taste