In a medium saucepan, combine 1 cup (200g) of long-grain white rice with 2 cups (480ml) of water and a pinch of salt. Bring to a rolling boil over high heat. Reduce heat to low, cover, and simmer for 15-18 minutes. Fluff with a fork.

In a large skillet, combine 2 cups (480ml) water, 1/2 cup (120ml) dry white wine, 1 tsp (5g) kosher salt, and whole black peppercorns. Bring to a gentle simmer over medium heat. Do not let it boil rapidly.

Carefully lower the thick salmon fillets into the gently simmering liquid. Cover the skillet tightly with a lid and poach for 8 to 10 minutes until the flesh turns perfectly opaque and light pink. Transfer the fish gently to a plate.

In a small saucepan over medium heat, whisk the vegetable broth, fresh lemon juice, and honey until simmering. Whisk the cornstarch and cold water slurry into the saucepan. Whisk constantly until it thickens into a glossy, translucent yellow sauce.

Spoon a bed of fluffy white rice onto a plate. Place the warm salmon fillet on top. Drizzle generously with the glossy yellow lemon sauce. Garnish with a thin round slice of fresh lemon on top and scatter fresh green dill sprigs around the plate.