Salmon with roasted beets and forbidden Rice

Ingredients

• 4 bunches — Baby Chioggia beets, cleaned and trimmed
• 1/2 cup — Extra-virgin olive oil
• Kosher salt
• Freshly Ground Pepper
• 1 cup — Red wine
• 1/2 cup — Vegetable broth
• 4  6 oz — Skinless, boneless Alaskan salmon fillets
• 1 — Meyer lemon, zested and juiced
• 1 — Blood orange, zested and juiced
• 3 tbsp. — Fresh chervil or parsley, sprigs for garnish
• 3 tbsp. — Thinly sliced fresh chives
• 1 cup — Forbidden rice
• 1 1/2 cup — Vegetable broth

Instructions

1. Position a rack in the center of the oven, and heat the oven to 350°F. In a large bowl, toss the beets with 2 Tbsp olive oil, salt, and pepper. Put the beets on a large rimmed baking sheet, cover tightly with foil, and bake until tender when pierced with a knife, 30 to 40 minutes. Remove from the oven. When cool enough to handle, peel and quarter.
2. While the beets are roasting, cook the rice.  Put the rice and broth with a pinch of salt in a medium sauce pot.  Bring to a boil, cover, reduce to simmer, and cook for about 25-30 minutes.  
3. Put the wine in a large, wide saucepan over medium-high heat and cook until almost evaporated, 10 to 12 minutes. Add the broth and remove from the heat. Heat a large nonstick skillet over medium-high heat. Season the Salmon with salt and pepper. Add a couple tablespoons of olive oil to the skillet, swirl, and add the fish. Cook until it turns golden brown, about 2 minutes. Reduce the heat to medium, turn over, and cook for another 2 minutes. Remove from the pan and keep warm.
4. Return the wine/broth mixture to medium heat. Add the beets, citrus zest, and bring to a boil. Cook until heated through. Add the citrus juice and remaining olive oil, and stir to combine. Add 2 Tbsp each of the chervil/parsley, chives, and tarragon.
5. To serve, put a large spoonful of rice amongst 4 shallow bowls, divide the beets and sauce mixture evenly over the rice and place a piece of fish on top of each. Garnish with the remaining 1 Tbsp each of herbs.

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