Name: Roasted Salmon with Rhubarb and Red Cabbage
Yield: Makes 6 servings
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*

Rhubarb adds a touch of tangy sweetness to simmered red cabbage. If you like, seared chicken breast can be used in place of the roasted salmon.

Recipe information

Yield
Makes 6 servings

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*

Preparation

Step 1
Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
- 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.

Nutrition Per Serving

Per serving: 526.9 kcal calories

28.4 % calories from fat

16.6 g fat

3.1 g saturated fat

97.5 mg cholesterol

55.2 g carbohydrates

4.9 g dietary fiber

46.4 g total sugars

50.3 g net carbohydrates

38.1 g protein

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Per Serving

Recipe notes