Roasted Salmon And Rhubarb Recipes

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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

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

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.

SEARED COPPER RIVER SALMON WITH ONIONS AND RHUBARB



Seared Copper River Salmon with Onions and Rhubarb image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups dry (fino) sherry
1/4 cup turbinado or palm sugar
1/2 pound rhubarb, trimmed and cut on a bias
1 pound spring onions, thinly sliced
3 tablespoons unsalted butter
1/2 cup chicken stock
1 sprig of thyme
Salt and pepper
1 pound fava beans, shelled
Vegetable oil
4 6-ounce Copper River salmon fillets, skin-on
1 teaspoon fresh lemon juice

Steps:

  • In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes.
  • Melt the butter in a medium saucepan. Add the onions, cover, and cook over low heat, stirring, until softened (about 15 minutes). Add the chicken stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes.
  • In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the favas and add them to the onions.
  • Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt and pepper. Grill the salmon over a medium hot fire, skin side down, until the skin is very crisp, about 4 minutes. Turn the salmon and grill over a medium fire until barely cooked through, about 4 minutes more, depending on the thickness of the fish.
  • To serve, discard the thyme sprigs and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Spoon the rhubarb onto 4 large plates and over the onions. Top with the salmon and serve at once.

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