LEMONY SALMON FILLETS WITH ASPARAGUS, SWEET BEET SAUCE, AND LEMON-THYME RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the crushed garlic clove, the lemon zest, thyme, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. 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. Cook for 15 to 18 minutes, until the rice is tender.
• In a shallow dish, combine the lemon juice, 1 tablespoon of the EVOO, and about 1/2 teaspoon of freshly ground black pepper. Add the salmon fillets and turn them around in the mixture until all the fillets are completely coated. Let the salmon sit while you prepare the beets and get the asparagus going.
• Fill a large skillet with about a 1/2 inch of water. Place the skillet over high heat with a lid or some aluminum foil on top to bring it up to a boil faster. Once it is boiling, add a little salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thick asparagus then 3 to 4 minutes. You want them to be tender but to remain bright green and keep a bite to them. Once cooked, drain and run them under cold water to stop the cooking. Reserve the asparagus.
• While the asparagus is cooking, with a paring knife, peel the skin from the beet. You might want to place some paper towels on your cutting board to avoid beet-juice stains. 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. Using the large hole side of a box grater, grate the beet over a plate. Or, use the grating attachment on your food processor. (I can't find mine.)
• Preheat a nonstick skillet over medium high with 2 tablespoons of the EVOO. Remove the salmon from the lemon mixture and season it with a little salt. Add the salmon to the hot skillet and cook it on each side for 3 to 4 minutes, or until just cooked through.
• 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. Season with a little salt and pepper. Cook for about 4 to 5 minutes, or until the beets are sneaking up on getting tender, stirring frequently. Add the white wine and cook for 1 minute. 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. Add the reserved cooked asparagus and heat through. Turn the heat off and add the basil and the butter, then stir it until the butter melts.
• Add the chopped parsley to the rice. Using a fork, fluff the rice. While you are fluffing, keep your eyes peeled for the clove of garlic, fish it out, and discard.
• To serve, arrange the salmon fillets on 4 serving plates and top them with some of the beet sauce and asparagus. Serve the rice alongside.