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Roasted Salmon with Rhubarb and Red Cabbage Recipe

Roasted Salmon with Rhubarb and Red Cabbage Recipe

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  • 4 teaspoons black or yellow mustard seeds
  • 1 1/4 cups fresh orange juice
  • 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
  • 6 6- to 7-ounce salmon fillets with skin
  • 3/4 cup plain Greek-style yogurt

Recipe Preparation

  • 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.

Nutritional Content

One serving contains the following: Calories (kcal) 526.9 %Calories from Fat 28.4 Fat (g) 16.6 Saturated Fat (g) 3.1 Cholesterol (mg) 97.5 Carbohydrates (g) 55.2 Dietary Fiber (g) 4.9 Total Sugars (g) 46.4 Net Carbs (g) 50.3 Protein (g) 38.1Reviews Section

Recipe Summary

  • 8 cups diced rhubarb (1-inch pieces)
  • 1 red onion, cut into 8 equal wedges
  • 9 cloves garlic
  • 1 cup beer
  • 1 cup brown sugar
  • ½ cup ketchup
  • ¼ cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chili powder
  • 1 tablespoon liquid smoke
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper

Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.

Roast in the preheated oven until tender, about 15 minutes.

Transfer roasted rhubarb, onion, and garlic to a blender puree until very smooth.

Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

Roasted Ham with Red Cabbage

Rinse and pat dry meat. Peel and finely chop the onions and fry briefly in oil. Rinse and finely chop the parsley. Mix the breadcrumbs with onions, chopped parsley and the soft butter and knead. Rub the meat with salt and pepper. Preheat the oven to 180°C (approximately 350°F) and roast for about 1 hour. Sprinkle again with some beef stock. Brush meat with breadcrumbs cook au gratin, for about 20 minutes. Let it sit for about 10 minutes before serving.

Rinse cabbage, remove outer leaves, quarters lengthwise, cut out the stalk and cut crosswise into 0.5 cm wide (approximately 1/4 inch) strips.

Rinse apples, quarter, cut out core and cube. Peel and finely chop the shallot.

Heat oil in a large pot, heat the shallots until soft, add cabbage and apple and cook for about 4 minutes. Add the red wine, 100 ml (approximately 3 ounces) of water, red wine vinegar, spices, salt and pepper, mix well, cover and cook for about 30 minutes. Serve altogether on a plate.

Rhubarb Aioli

You can stew a small stalk of rhubarb just to make a batch of pale pink aioli, or use about 1/3 cup from a batch you have stewed for other purposes. (I didn't use sweetened rhubarb here, but you could for aioli with a sweet edge.)

This aioli is perfect with roasted chicken or fish, fries or roasted potatoes, and of course, all kinds of summer salads including pasta, potato, cold salmon and cold chicken.


1 small rhubarb stalk, chopped

1 tsp. white wine, apple cider or rice vinegar

3/4 cup canola or other mild vegetable oil

Put the rhubarb into a small saucepan, cover with water and simmer for about 10 minutes, or until very soft set aside to cool.

Put the rhubarb and its cooking liquid into a tall-sided measuring cup or other vessel with the egg yolk, mustard, vinegar, a pinch of salt and pepper and the oil.

Blend with an immersion blender until it thickens into pale pink aioli — it should happen almost instantly.

Store in the fridge for about a week.

Makes about 1 cup.

– Remove outside leaves, cut it in quarters and remove the stalk.
– Grate or cut it in fine stripes.
– Peel onion and chop fine. Peel apple, remove core, then cut in cubes.
– In a bigger pot heat clarified butter.
– Add onions and apples,
– Saute for 1-2 min.
– Combine with red cabbage, bring to a boil, reduce heat.
– Add vinegar, red wine, bay leave and spices.
– Fill up with water, let cook for at least 1-1.5 hours.

Find Red Cabbage in the German Delicatessen Box!

Red cabbage tastes for some reason better the next day. You can make it the evening before and let it simmer for another 15-20 minutes the next day before you serve it. Some say it even tastes better when reheated twice – I agree it does – even three times!

Find the classic German red cabbage in the jar at Big Lots, Aldi, Cost Plus or international supermarkets. Amazon has it too! But it tastes the best home made. All the commercial products are too sweet for my taste.

Ingredients Red Cabbage Rolls

(serves 4)
8 red cabbage leaves
3 slices bread (white wheat, baguette)
1 onion
500 g ground beef
1 egg
1 tbsp (German) mustard
salt, pepper to taste
30 g clarified butter
1-2 tbsp caraway seeds, optional (or to taste)
1/4 liter broth (instant) – How to Make Vegetable Broth –
2-3 tbsp corn or potato starch
1/4 liter heavy cream
wooden toothpicks

Wild Salmon Tacos With Roasted Corn and Chile Adobo Cream


For the chile adobo cream

  • ▢ 4 ounces chèvre or fromage blanc
  • ▢ 1/2 cup buttermilk (either low-fat or full-fat)
  • ▢ 2 to 3 tablespoons canned chipotle chiles in adobo sauce*

For the salmon tacos

  • ▢ 3 cups corn kernels cut fresh from the cob or frozen
  • ▢ 1/2 red onion diced
  • ▢ 1 red or orange bell pepper diced
  • ▢ 2 tablespoons olive oil divided
  • ▢ Salt and pepper to taste
  • ▢ 1 1/2 pounds wild salmon fillet
  • ▢ 8 small flour tortillas


  • ▢ Sliced avocado, cilantro, cucumber, crumbled cotija cheese, shredded cabbage, and cherry tomatoes (optional)


Make the chile adobo cream

Make the salmon tacos


*What is the difference between chipotle and adobo?

Show Nutrition

Recipe Testers' Reviews

Chiyo Ueyama

I love this salmon recipe it’s as easy as it sounds. The chile adobo cream can be made (way) ahead of time, and all you have to do is stick the corn in the oven and you can prepare the rest on the spot. The recipe doesn’t instruct you to salt and pepper the salmon before grilling—trust it.

My fish came with skin, and I didn’t bother removing it. If you prefer not to have the skin, you can simply scoop the flesh of the fish from the skin as you prepare the tacos. Wild salmon is flavorful, and with the sweet roasted corn and the tangy chile adobo cream, the tacos aren’t missing a thing. If your taste buds crave more familiar flavors, serve lime wedges and chopped cilantro as additional fixings.

Note: For lots of reasons, make sure you get the wild-caught, not farm-raised salmon.

Laura H.

When I first read this recipe, I thought the adobo cream sauce sounded delicious but that the salmon and veggies would need more seasoning than the recipe called for. I was wrong. I seasoned the vegetables and salmon with just salt and pepper and a little fresh cilantro at the end. The adobo cream has such a powerful flavor that just a little on the tortilla shell was all the extra flavor that was needed.

My outdoor grill is under a foot of snow so I cooked the salmon on a cast iron griddle which gave it a nice crust. I used 2 bell peppers, a red and orange (my peppers were on the small side), and garnished with tomatoes and avocado which made it very colorful and appetizing. This is a simple dish with a lot of great flavors. The cream sauce makes more than we needed but I'm sure the leftover won't go to waste, it would be good on a sandwich, burger, or just a tortilla chip.


If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Life's Reality: Garbage

My parents "recycled" garbage before it was the cool environmental thing to do. They burned what they could, everything else had to be hauled to the town dump, the collection of human refuse we now call "landfills".

Back then, it was a treat to clamber into the pickup beside Dad for a trip to the dump.

Before hitting the highway, we’d be singing “To the dump, to the dump, to the dump-dump-dump” and then break into another song about hillbilly moonshine that my now 80-something and entirely respectable father is still known to belt out around campfires, even without influence of said moonshine.

This month, my town switched from a drop-off recycling center to curb-side no-sorting-required recycling and I’ve got to say, I-LOVE-IT.

I’d gotten lazy about sorting and storing and hauling tins cans, glass bottles, newspapers, paper and cardboard to the recycling center just a short drive away. It added up.

So now, the garage feels positively roomy ever since much of the garbage, my personal human refuse, collects in a sparkly-green albeit L-A-R-G-E recycling bin.

Come Mondays, I'll make the short haul to the street and just might find a song on my lips. “To the dump, to the dump, to the dump-dump-dump.”

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                        This coleslaw recipe is packed with fresh, lively flavors that wake up anything you serve it with. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pulled pork. Or mound some on top of your next hot dog or hamburger.

                        You won’t believe how easy coleslaw is to make at home. Here are my best tips for making it.

                        What is the best cabbage to use?

                        I love using a combination of red and green cabbage when I make coleslaw. It makes the dish really pretty. You can use just one variety, though. Try green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a different spin, try using broccoli! Here’s our easy recipe for broccoli slaw that uses the same dressing as this recipe.

                        How to cut cabbage for coleslaw

                        Whatever type of cabbage you choose, the way to prepare them are generally the same. Here’s how to do it:

                        1. Remove any tattered or bruised outer leaves.
                        2. Cut the cabbage into quarters, and then cut out the core.
                        3. Slice the cabbage quarters into thin shreds. You can hand shred with a knife (like in the photos below), use a mandoline or use your food processor shredding attachment.

                        Recipe shortcut: use bagged coleslaw mix

                        As an alternative, you can buy bags of pre-shredded cabbage or coleslaw mix. They usually range between 10 and 16 ounces, so you may need a couple of bags for our recipe.

                        Replace the cabbage and carrot called for in our recipe with your favorite store-bought bag. We have even seen bagged coleslaw mixes that include shredded broccoli stems (delicious) and other vegetables if you’re in the mood to try something a little bit different.

                        My favorite coleslaw dressing

                        Our favorite coleslaw dressing is quick to make and calls for simple ingredients. It’s creamy, flavorful, and fresh.

                        Mayonnaise is the base and makes the dressing creamy. When we have a batch in our fridge, we love to use homemade mayonnaise.

                        Apple cider vinegar adds a fresh and zesty note to the dressing. You can substitute other kinds of vinegar like red wine vinegar or champagne vinegar.

                        Dijon mustard adds extra flavor and a bit of spice.

                        Celery seeds taste like mild celery and really do add that “something-something” to the dressing. Their flavor is mild, so if you aren’t a celery fan, I’d still recommend using at least some of the celery seeds called for in the recipe.

                        Salt and pepper are a must and bring the flavors in the dressing together.

                        We don’t add any sugar. Some coleslaw recipes call for sugar. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot.

                        Adding the dressing

                        When you’re ready to mix up your coleslaw, don’t just dump in the whole bowl of dressing. Instead, start with about two-thirds, give everything a stir and then see just how much more dressing you feel your coleslaw needs.

                        If you decide it’s perfect the way it is, don’t throw away that leftover coleslaw dressing! Keep it in the fridge (it will last for days, if not weeks). Use it as a spread for sandwiches, a dip for vegetables or sauce for meats and roasted or grilled vegetables.

                        We add about two-thirds of the dressing at first, and then add more dressing if we think it needs it.

                        Make ahead tips

                        Coleslaw is easy to make in advance. The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator.

                        As for the dressing, mix it up and store covered in the refrigerator for weeks. Combine the cabbage, carrots and dressing the night before or day of serving — we like the crunch of the vegetables to still be present. The longer the cabbage sits in the coleslaw dressing, the softer and less crunchy it will become.

                        What our readers are saying

                        If you don’t believe that our recipe helps you achieve the best coleslaw from scratch, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

                        “This is seriously the best coleslaw I have ever made or tasted.” – Judy

                        “Wow, fantastic slaw!” – Bryant

                        “Amazing! I wanted to eat the whole bowl!” – Caitlin

                        More cabbage recipes

                        • For a mayonnaise-free coleslaw, try our Mayo-Free Cilantro Lime Coleslaw Salad. has red cabbage, apples, pecans, and a simple apple cider dressing.
                        • For an easy side dish, try our Sauteed Lemon Garlic Cabbage or our Bacon Fried Cabbage.
                        • If you have leftover cabbage, use it to make this Ham and Cabbage Soup or add it to Homemade Vegetable Soup (I love cabbage in soups).

                        Recipe updated, originally posted January 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne

                        Watch the video: Skillet Chicken With Rhubarb. Melissa Clark Recipes. The New York Times


  1. Ramey

    Interesting topic, Thank you!

  2. Abrecan

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  3. Ramsey

    I agree with you, thank you for your help in this matter. As always, all ingenious is simple.

  4. Machupa

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  5. Bartel

    Well they give the heat

  6. Usk-Water

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