Best 8 Roasted Salmon With Rhubarb And Red Cabbage Recipes

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

ROASTED SALMON TACOS

Steps:

• For the red cabbage slaw: Preheat the oven to 450 degrees F.
• Whisk together the olive oil, honey, lime zest and juice in a large serving bowl. Season with 1/2 teaspoon salt and the hot sauce. Add the red onion, radishes, cabbage and cilantro and toss well.
• For the avocado sour cream: Scoop the avocado flesh into the carafe of a blender. Add the sour cream, pickled jalapenos, lime zest, juice and 1/2 teaspoon salt. Add 1 tablespoon water and blend until smooth. (If the mixture is too thick to blend, add 1 to 2 tablespoons more water and blend again). Transfer to a serving bowl and refrigerate until ready to serve.
• For the salmon: Sprinkle the salmon all over with the chili powder and 1 teaspoon salt and rub it in. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil is hot, add the salmon top-side down and sear until browned, about 1 minute. Flip the salmon and transfer the skillet to the oven. Roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness.
• To serve, break the salmon into chunks. Serve in Tortillas with the slaw and sour cream.
• Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
• Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute. Keep warm in a towel until ready to serve.

ROASTED SALMON, RED CABBAGE, AND NEW POTATOES

Steps:

• Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE

Steps:

• Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
• Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
• Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
• Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.

ROASTED ATLANTIC SALMON WITH SAVOY CABBAGE

Steps:

• Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar. Reserve one tablespoon of this mixture.
• Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
• About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan. Add onion and 2 tablespoons of stock. Cook over medium heat until onion is tender; then, stir in cardamom. Add cabbage and remaining stock, and season to taste with salt and pepper. Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes. Remove from heat and set aside in warm place. Add more butter if desired.
• Mix yogurt and mustard together, and stir in reserved spice mixture. Set aside at room temperature.
• Preheat oven to 475 degrees. Remove fish from plastic wrap, and gently scrape off the spice mixture.
• Heat oil in heavy ovenproof skillet large enough to hold fish. Use two skillets if necessary. Place fish in pan or pans, skin side up, and sear for one minute. Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes. The salmon should be barely done in the center.
• Gently reheat cabbage.
• Remove salmon from pan and remove the skin with sharp knife.
• Spoon mound of cabbage on each of 4 warm dinner plates. Place a salmon fillet on top of cabbage. Spoon a ribbon of sauce on each plate and serve with mashed potatoes.

ROASTED SALMON AND RHUBARB

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.

SALMON ON A BED OF CREAMY CABBAGE

Steps:

• Trim the cabbage, discarding any tough outer leaves and the inner core. Slice by hand into thin slivers. Bring a large pot of salted water to a boil and blanch the cabbage (cook for one minute). Remove and drain well.
• In a large skillet, combine the cabbage with two tablespoons of the butter and cook over low heat for two to three minutes. Season, cover and cook until slightly wilted but still crunchy, about five minutes. Stir in five tablespoons of the cream and continue cooking until warmed through, one to two minutes. Set aside and keep warm.
• Prepare the sauce. In a small saucepan combine the shallot with a tablespoon of butter and a pinch of salt. Cook over low heat until soft and translucent, three to four minutes. Add the wine and vinegar and bring to a boil. Cook until reduced by two-thirds, about two to three minutes. Remove from the heat. Gradually whisk in the remaining tablespoon of cream and five tablespoons of butter. Whisk until all the butter is incorporated and the sauce is smooth and creamy. Taste for seasoning. Transfer to the top of a double boiler set over gently simmering water. Cover loosely and keep warm over low heat.
• Prepare the salmon with a sharp knife. Score the salmon in a crisscross pattern, cutting through the skin and just slightly into the flesh. Generously season both sides of the salmon.
• In a large nonstick skillet, heat the oil over moderately high heat. When hot, put the salmon fillets skin side down in the skillet. Cook without turning until the skin is very crisp, two to three minutes (cooking time will depend on the thickness of the salmon). With a wide spatula, turn the salmon over and cook it barely 30 seconds. Leave the salmon in the pan and remove it from the heat. The salmon will continue the cooking process as you dress the plates.
• Spoon the cabbage into the center of four to eight warmed dinner plates. Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve immediately.

HERB-ROASTED SALMON FILLETS

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.