Salmon with roasted beets and forbidden Rice

Merlot is one of the most versatile red wines out there. Equal parts earth and fruit, this wine is well suited for a multitude of cuisines. The sweet earthiness of beets bolster both aspects of the Merlot. Infused with fresh herbs, red wine, citrus, and nutty rice, the details really begin to pop. Salmon is a wonderful fish to pair with red wine, as it has the richness and integrity of flavor to take the edge off firm tannin, but not get lost in the wine’s depth.

Salmon with Roasted Beets and Forbidden Rice

Dive into this rich and delicious Salmon recipe paired with a wonderful glass of our Merlot. You won’t be disappointed!

Prep Time — 20 min
Total Time — 2 hrs
Makes 4

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  • 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


  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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Featured Wine

2016 Napa Valley Merlot

Aromas of freshly baked mixed berry pie burst from the glass. On the palate, this wine is medium-bodied, full of ripe cherry and red fruits. It is round and mouth-filling with a bright finish, making it an excellent wine to pair with food. Winery Exclusive Silver Medal- SF Chronicle Wine Competition

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