Alaska Salmon with Rhubarb-Ginger Sauce and Spiralized VeggiesCourse: MainCuisine: Seafood
- Rhubarb-Ginger Sauce
3 tbsp avocado oil, divided
2 cloves garlic, minced
2 tbsp minced ginger
1 cup thinly sliced rhubarb
3 green onions, sliced thinly (about 1/2 cup)
2 tbsp seasoned rice vinegar
2 tbsp liquid aminos or coconut aminos
1/4 tsp liquid Stevia
4 Alaska salmon fillets
- Spiralized Veggie Salad
4 cups cooked quinoa, kept warm
2 tbsp avocado oil
2 cups fresh chopped green beans
2 cups fresh snap peas, halved lengthwise diagonally
2 cups yellow summer squash, sliced in half-moons
1 to 2 cups fresh baby spinach/arugula
1 medium carrot, peeled and spiralized or julienned
1 medium beet, peeled and spiralized or julienned
1 large avocado, pitted, peeled and cut in chunks or slices
1/4 cup toasted pepitas or pine nuts
Lemon-pepper seasoning, as needed
Favorite herbed vinaigrette dressing, as needed
- To make the rhubarb-ginger sauce, heat half of the oil in a sauté pan over medium-high heat. Add the garlic and the ginger and cook for about 30 seconds. Add the rhubarb and sauté for an additional 30 seconds. Add the green onion, vinegar, liquid/coconut aminos and liquid Stevia. Cook to heat through; cover and keep warm.
- To pan-sear the salmon, heat a skillet or heavy ridged stovetop grill pan over medium-high heat. If using frozen salmon, rinse under cold water to remove any ice glaze; pat dry with a paper towel. Brush both sides of the fish with avocado oil. Place the fish in a heated pan, skin side up, and cook uncovered for three- to four minutes until browned. Turn the fish over and season lightly with salt and pepper. Cover and reduce the heat to medium. Cook an additional six- to eight minutes until fish is opaque throughout.
- In a very large skillet or wok, heat the remaining avocado oil, then add the green beans, snap peas and squash. Sauté the veggies over medium-high heat about five minutes, until crisp-tender. Remove from heat and stir in the spinach/arugula to wilt slightly.
- To Assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium and cook until warmed throughout. Taste and add ground pepper, if desired. Portion the quinoa-veggie mixture onto four large bowls or plates. Top the bowls with the carrot, beet, avocado and toasted pepita seeds. Drizzle the salad with three- to four tablespoons of your favorite vinaigrette dressing. Top each bowl with a salmon fillet and spoon on some rhubarb-ginger sauce.