-
1
Heat a medium pot with a tight-fitting lid over medium-high heat.
-
2
Add 1 tablespoon of the EVOO, once around the pan.
-
3
Add the crushed garlic clove, the lemon zest, thyme, and a little salt and pepper and cook, stirring, for about 1 minute.
-
4
Add the rice and stir it to coat it in the oil.
-
5
Add 2 1/2 cups of the chicken stock and bring to a boil, then cover the pot and reduce the heat to a simmer.
-
6
Cook for 15 to 18 minutes, until the rice is tender.
-
7
In a shallow dish, combine the lemon juice, 1 tablespoon of the EVOO, and about 1/2 teaspoon of freshly ground black pepper.
-
8
Add the salmon fillets and turn them around in the mixture until all the fillets are completely coated.
-
9
Let the salmon sit while you prepare the beets and get the asparagus going.
-
10
Fill a large skillet with about a 1/2 inch of water.
-
11
Place the skillet over high heat with a lid or some aluminum foil on top to bring it up to a boil faster.
-
12
Once it is boiling, add a little salt and the trimmed asparagus.
-
13
If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thick asparagus then 3 to 4 minutes.
-
14
You want them to be tender but to remain bright green and keep a bite to them.
-
15
Once cooked, drain and run them under cold water to stop the cooking.
-
16
Reserve the asparagus.
-
17
While the asparagus is cooking, with a paring knife, peel the skin from the beet.
-
18
You might want to place some paper towels on your cutting board to avoid beet-juice stains.
-
19
Once the beet is peeled give your knife, your cutting board, and the peeled beet a rinse to make it a no-stray-grit zone.
-
20
Using the large hole side of a box grater, grate the beet over a plate.
-
21
Or, use the grating attachment on your food processor.
-
22
(I cant find mine.)
-
23
Preheat a nonstick skillet over medium high with 2 tablespoons of the EVOO.
-
24
Remove the salmon from the lemon mixture and season it with a little salt.
-
25
Add the salmon to the hot skillet and cook it on each side for 3 to 4 minutes, or until just cooked through.
-
26
While the salmon is cooking, return the skillet you cooked the asparagus in to the stove over medium-high heat, add the remaining 2 tablespoons of EVOO, and when the oil is hot add the grated beets, chopped garlic, and onions.
-
27
Season with a little salt and pepper.
-
28
Cook for about 4 to 5 minutes, or until the beets are sneaking up on getting tender, stirring frequently.
-
29
Add the white wine and cook for 1 minute.
-
30
Add the remaining 1/2 cup of chicken stock and bring it up to a bubble, then simmer for 2 to 3 minutes, or until you only have about 1/2 cup of liquids left in the skillet.
-
31
Add the reserved cooked asparagus and heat through.
-
32
Turn the heat off and add the basil and the butter, then stir it until the butter melts.
-
33
Add the chopped parsley to the rice.
-
34
Using a fork, fluff the rice.
-
35
While you are fluffing, keep your eyes peeled for the clove of garlic, fish it out, and discard.
-
36
To serve, arrange the salmon fillets on 4 serving plates and top them with some of the beet sauce and asparagus.
-
37
Serve the rice alongside.
