Best 2 Roasted Salmon And Rhubarb Recipes

Roasted salmon and rhubarb is a unique and delicious combination that is sure to impress your taste buds. The sweet and tart flavors of the rhubarb complement the rich and flaky salmon perfectly, while the roasting process brings out all of the natural flavors of both ingredients. This dish is perfect for a special occasion or a weeknight meal, and it is sure to be a hit with everyone who tries it.

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ROASTED SALMON WITH RHUBARB AND RED CABBAGE

Roasted Salmon with Rhubarb and Red Cabbage image

Provided by Lora Zarubin

Categories Wine Microwave Roast Low Fat Low Cal High Fiber Dinner Salmon Healthy Rhubarb Cabbage Simmer Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

4 teaspoons black or yellow mustard seeds
1 1/4 cups fresh orange juice
1 cup sugar
1/3 cup water
2 tablespoons finely grated orange peel
4 teaspoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon minced peeled fresh ginger
3 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb)
8 cups thinly sliced red cabbage (from about 1/2 medium head)
1/2 cup Sherry wine vinegar
1/2 cup dry red wine
6 6- to 7-ounce salmon fillets with skin
2 tablespoons olive oil
3 cups arugula
3/4 cup plain Greek-style yogurt*

Steps:

Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve.
Bring orange juice, sugar, 1/3 cup water, and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add mustard seeds, coriander seeds, caraway seeds, and ginger. Simmer until syrupy, 10 minutes. Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb is tender but intact, 2 minutes. Using slotted spoon, transfer rhubarb to microwave-safe bowl; reserve.
Bring syrup in skillet to simmer. Add cabbage, vinegar, and wine; bring to boil. Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, about 45 minutes. Season to taste with salt and pepper. Remove from heat.
Meanwhile, preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm.
Divide warm cabbage among 6 plates. Scatter arugula atop and around cabbage. Place 1 salmon fillet atop cabbage. Spoon dollop of yogurt atop salmon, then rhubarb.
A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

ROASTED SALMON AND RHUBARB

Roasted Salmon and Rhubarb image

With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine.

Provided by Bev I Am

Categories Fruit

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb rhubarb, cut into 1/4 inch pieces (about 3 1/2 cups)
1/3 cup sugar
1/2 lemon, juice of, to taste
6 (6 ounce) salmon fillets, about 1 inch thick, pin bones removed
salt & freshly ground black pepper

Steps:

Preheat oven to 500 degrees, or its highest temperature.
In a small saucepan, combine rhubarb and sugar.
Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
Stir in the lemon juice.
The sauce should be the consistency of applesauce.
Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.
Season to taste with salt and pepper.
Bake until almost opaque throughout, about 17-20 minutes.
Spoon rhubarb onto center of warmed plates.
Lift fillets from pan, leaving skin behind if desired.
Place fillets on rhubarb.

Tips:

Choose fresh, high-quality ingredients: Use wild-caught salmon if possible, and make sure the rhubarb is firm and not too woody.
Roast the salmon and rhubarb separately: This will help to ensure that both ingredients are cooked evenly.
Use a flavorful marinade for the salmon: This will help to add flavor and moisture to the fish.
Don't overcook the salmon: Salmon is a delicate fish, so it's important to cook it just until it is opaque in the center.
Serve the salmon and rhubarb with a variety of side dishes: Roasted vegetables, quinoa, or a simple salad are all good options.

Conclusion:

Roasted salmon and rhubarb is a delicious and healthy dish that is perfect for a weeknight meal. The salmon is flaky and flavorful, while the rhubarb is tart and tangy. This dish is sure to please everyone at the table.

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