Roasted Salmon with Rhubarb and Red Cabbage

Name: Roasted Salmon with Rhubarb and Red Cabbage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters arugula; 1 Tbsp caraway seeds; 4 teaspoons coriander seeds; 118 milliliters dry red wine; 1 Tbsp minced peeled fresh ginger; 2 Tbsps olive oil; 296 milliliters fresh orange juice; 2 Tbsps finely grated orange peel; 177 milliliters plain Greek-style yogurt; 2 liters thinly sliced red cabbage (from about 1/2 medium head); 710 milliliters 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb); 1 kilograms salmon fillets with skin; 118 milliliters Sherry wine vinegar; 237 milliliters sugar; 79 milliliters water; 4 teaspoons black or yellow mustard seeds

Roasted Salmon with Rhubarb and Red Cabbage

You can never have too many main course recipes, so give Roasted Salmon with Rhubarb and Red Cabbage a try. One portion of this dish contains approximately 39g of protein, 18g of fat, and a total of 547 calories. This gluten free and pescatarian recipe serves 6. A mixture of arugula, yogurt, coriander seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the caraway seeds you could follow this main course with the Caraway Scones as a dessert. It will be a hit at your Mother's Day event.

Instructions

Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes.

Ingredients you will need

Mustard Seeds

Pop

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Coriander Seeds

Caraway Seeds

Mustard Seeds

Orange Juice

Orange Zest

Ginger

Sugar

Water

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Rhubarb

Syrup

Equipment you will use

Slotted Spoon

Microwave

Frying Pan

Bowl

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.

Ingredients you will need

Salt And Pepper

Cabbage

Vinegar

Wine

Remove from heat.Meanwhile, preheat oven to 425F. Line rimmed baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place salmon, skin side down, on prepared baking sheet.

Ingredients you will need

Salmon

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Arugula

Cabbage

Rhubarb

Salmon

Equipment you will use

Microwave

Place 1 salmon fillet atop cabbage. Spoon dollop of yogurt atop salmon, then rhubarb.

Ingredients you will need

Salmon

Cabbage

Rhubarb

Yogurt

Equipment

Ingredients

Servings:

710milliliters

arugula 1Tbsp

caraway seeds 4teaspoons

coriander seeds 118milliliters

dry red wine 1Tbsp

minced peeled fresh ginger 2Tbsps

olive oil 296milliliters

fresh orange juice 2Tbsps

finely grated orange peel 177milliliters

plain Greek-style yogurt 2liters

thinly sliced red cabbage (from about 1/2 medium head)710milliliters

2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb)1kilograms

salmon fillets with skin 118milliliters

Sherry wine vinegar 237milliliters

sugar 79milliliters

water 4teaspoons

black or yellow mustard seeds

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.