Salmon with Thai Vegetables and Black Rice

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1 cup black rice

1 1/2-inch piece fresh ginger, peeled

1 small clove garlic

2 limes

1 1/2 tablespoons fish sauce

2 bell peppers (1 red, 1 yellow), thinly sliced

1/2 small red onion, thinly sliced

1/2 jalapeno pepper, thinly sliced (seeds removed for less heat)

1 cup fresh cilantro

Kosher salt and freshly ground pepper

1 1/4 pounds skin-on center-cut salmon fillet (in one piece), preferably wild

1/4 cup chopped salted peanuts