Salmon

• Preheat the oven to 250 degrees Fahrenheit. Prepare the salmon (debone, and remove the skin if you desire). Season with salt and pepper. Coat with olive oil. Place the salmon on a parchment lined baking sheet. Cook in the oven for 20-30 minutes (depending upon the type of salmon you use and your oven - check at 20).

Black Rice (Forbidden Rice)

• Optional: Saute 1 small shallot in butter.
• Add the rice to toast with 1 tablespoon of unsalted butter in a saucepan on medium heat. It takes about 3-5 minutes. Then add about 2-4 cups of water and bring to a boil. Once it reaches a boil, reduce to medium-high heat and cook uncovered for about 20 minutes or until al dente. Drain the rice to remove the water. Then mix 1 tablespoon of unsalted butter with the rice while warm.

Vegetables

• Roast the broccoli or any vegetable that needs to be roasted (my favorite is broccoli, but any vegetable you love will work). Cook at 400 degrees for 20-30 minutes. Season with salt and pepper, 1-2 tablespoons olive oil. Roast these before you cook the salmon or after, but you will not be able to cook the salmon and the broccoli together.
• Bring water in a separate dish to blanche your vegetables. Salt the water.
• Add the sugar snap peas to the boiling water and blanche until bright green, but not entirely soft - about 2-3 minutes. Using a strainer, remove the sugar snap peas from the water and immediately place in a ice bath to stop the cooking unless you want them to be a bit softer.

Champagne Vinaigrette

• In a small bowl, mix with a fork or small whisk the champagne vinegar, Dijon mustard and pepper. Add the olive oil and mix. Set aside.

• Add the vegetables to the rice, add the vinaigrette and toss to coat all ingredients. Place a serving size as a bed for your salmon on your plate. Place the warm salmon on the rice and enjoy! (serve warm or cold)