Salmon with Roasted Beet Rice Pilaf

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°F with a rack in the upper third.

Step 2

Peel beets, then cut into 1/2 inch pieces.

Step 3

On a rimmed baking sheet, toss beets with 1 tablespoon oil and season with salt and pepper.

Step 4

Roast beets in upper oven rack until browned all over and tender when pierced with a knife, 20-25 minutes.

Step 5

Finely chop shallot.

Step 6

Heat 1 tablespoon oil in a small saucepan over medium-high. Add rice and half the shallots; cook, stirring, until rice is toasted, about 2 minutes.

Step 7

Stir in 1.25 cups water and 1/2 teaspoon salt. Bring to a boil.

Step 8

Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Keep covered until step 5.

Step 9

Pat salmon very dry, then sprinkle fresh side of each fillet with 1/4 teaspoon each of salt and sugar.

Step 10

Coarsely chop pecans (optional ingredient.) Finely chop dill leaves and (another optional ingredient) tender stems.

Step 11

In a small bowl, stir to combine mayonnaise, all of the dijon mustard, and half of the chopped dill. Season to taste with salt and pepper.

Step 12

Heat 1 tablespoon oil in skillet over medium-high until shimmering.

Step 13

Reduce heat to medium, then add salmon fillets, skin side down. Press each fillet firmly in place for 10 seconds with the back of a spatula.

Step 14

Continue to cook, occasionally pressing gently on fillets, until skin is well browned and very crisp and salmon is almost cooked through, about 5 minutes.

Step 15

Flip salmon; cook until it is just medium, about 1 minute more.

Step 16

Stir beets, remaining shallots, and poppy seeds into rice. Season to taste with salt and pepper.

Step 17

Serve rice topped with salmon and gravlax sauce. Sprinkle remaining dill over top.