Best 2 Roasted Salmon And Rhubarb Recipes

Dive into a culinary journey that harmonizes the bold flavors of roasted salmon with the vibrant tartness of rhubarb. Our featured recipe presents a tantalizing main course that elevates your taste buds. Perfectly roasted salmon fillets, infused with a zesty lemon-herb marinade, take center stage. Alongside, tender rhubarb stalks caramelize in a sweet and tangy sauce, creating a delightful contrast. The symphony of flavors continues with a refreshing rhubarb salsa, adding a burst of freshness and acidity. But the culinary adventure doesn't stop there. Discover a tantalizing rhubarb sorbet, a palate-cleansing dessert that captures the essence of springtime. With its vibrant color and delectable tartness, this sorbet provides a sweet ending to your meal. Get ready to embark on a culinary escapade that showcases the versatility and unique charm of rhubarb, perfectly paired with the rich and savory flavors of roasted salmon.

Here are our top 2 tried and tested recipes!

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:

To ensure the salmon is cooked evenly, choose fillets of uniform thickness. If your fillets are uneven, adjust the cooking time accordingly.
Pat the salmon fillets dry before roasting to help the skin crisp up.
Don't overcrowd the baking sheet. If necessary, roast the salmon in batches.
Roast the salmon until it is cooked through but still moist. The internal temperature should reach 145°F (63°C).
While the salmon is roasting, make the rhubarb compote. This can be done ahead of time and stored in the refrigerator for up to 3 days.
Serve the roasted salmon with the rhubarb compote and your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This roasted salmon and rhubarb recipe is a delicious and easy-to-make dish that is perfect for any occasion. The salmon is cooked to perfection and the rhubarb compote adds a sweet and tangy flavor. This dish is sure to impress your family and friends.

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