Roasted Salmon with Rhubarb and Red Cabbage

Roasted Salmon with Rhubarb and Red Cabbage

Okay, after touting both the virtues and dangers of rhubarb, not to mention some delicious recipes, I don’t really have much more to say on the subject. But I will leave you with this one last bit of trivia: Did you know though not often used today, the word ‘rhubarb’ can also mean ‘a heated argument or dispute,’ according to Merriam Webster.But don’t get into a rhubarb about dinner, maybe try this dish out instead?

Ingredients:

4 teaspoons mustard seeds
1 ¼ cups orange juice
1 cup sugar
⅓ 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 ¼ inch-thick matchstick-size strips rhubarb (from about 2-3 stalks trimmed rhubarb)
8 cups thinly sliced red cabbage** (from about ½ medium head)
½ cup Sherry wine vinegar
½ cup dry red wine
6 (6-7 ounce) salmon fillets with skin
2 tablespoons olive oil
3 cups arugula**
¾ cup plain Greek-style yogurt

* Click here to get tips on zesting oranges and peeling fresh ginger.
** Click here to learn how to clean arugula and cabbage.

Directions:

Stir the mustard seeds in a small dry skillet over medium heat until they begin to pop, about 3 minutes. Transfer them to small bowl and put aside for now.

Bring the orange juice, sugar, water, and orange peel to boil in large skillet, stirring until the sugar dissolves. Reduce the heat to medium and add the pre-cooked mustard seeds, coriander seeds, caraway seeds and ginger.

Simmer away until it becomes syrupy, about 10 minutes. Add the rhubarb and reduce the heat to medium-low. Cover and simmer until rhubarb is tender but intact, about 2-4 minutes. Using a slotted spoon, transfer the rhubarb to microwave-safe bowl and put it aside for now.

Bring syrup in skillet back up to a simmer and add the cabbage, vinegar, and wine, bringing everything up to a boil. Once it reaches a boil, reduce the heat back down to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, for about 45 minutes. Season the cabbage to taste with salt and pepper. Remove the cabbage from the heat.

Meanwhile, preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the salmon, skin side down, on the prepared baking sheet. Brush the salmon with olive oil and sprinkle with salt and pepper. Roast the salmon until it is just opaque in centre, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm, about 1 minute or so.

Divide the warm cabbage among 6 plates. Scatter the arugula atop and around the cabbage. Place 1 salmon fillet atop the cabbage. Spoon a dollop of the yogurt atop the salmon, and then the rhubarb.

Sauce 3 – Espagnole Sauce

Please note that these recipes call for the use of butter and “brown stock” aka beef stock. Kosher regulations would not permit this, as we cannot mix dairy and meat together. The alternatives in this case are to either use margarine in place of the butter or to use imitation beef stock, which is pareve, and is not considered to be meat.

espagnole sauceEspagnole Sauce

In cooking, Espagnole sauce is one of Auguste Escoffier’s five mother sauces that are the basis of sauce-making in classic French cooking. These types of sauces were already gathered in different Spanish cooking handbooks of the late 19th century. Escoffier popularized the recipe, which is still followed today. This recipe will make about 2 cups of sauce.

Ingredients:

½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups brown stock
2 tablespoons tomato purée
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix (onions, carrots and celery) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Demi-GlaceDemi-Glace Recipe

Demi-glace (pronounced “demi-GLASS”) is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock. Demi-glace is also the starting point for many so-called “small sauces” that are derived from the espagnole. For more flavor, you can add a sachet d’epices while reducing the demi-glace, but this is strictly optional. This recipe will make about 1 pint of sauce.

Ingredients:

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Bordelaise SauceBordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. This recipe will make about 1 ¼ cups of sauce.

Ingredients:

¾ cup dry red wine
2 shallots, finely chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt, to taste
Ground black pepper, to taste
1 teaspoon cold butter or margarine

Directions:

Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Add the beef stock to the pan and bring the mixture to a boil, again. Skim and discard any foam that appears on top of the sauce. Continue cooking the bordelaise until it has thickened enough to coat a spoon. Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming.

Madeira SauceMadeira Sauce

The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks. Making this sauce is easy enough — it’s simply a matter of stirring some Madeira wine and butter into a demi-glace. It’s making the demi-glace itself that’s the time-consuming part. This recipe will make about 1 pint of sauce.

Ingredients:

1 pint demi-glace
¼ cup Madeira wine*
1 tablespoon butter or margarine

Directions:

In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes. Stir in the Madeira wine and swirl in the butter. Serve right away.

* If you can’t find kosher Madeira wine, or prefer not to use it, you can substitute the ¼ cup called for in this recipe with either 2 tablespoons of balsamic vinegar or about an equal amount of dry red wine or stock.

Mushroom SauceMushroom Sauce

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It’s made with sautéed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace. This recipe will make about 2 cups of sauce.

Ingredients:

1 tablespoon butter or margarine
½ cup sliced mushrooms
2 tablespoons chopped shallots
2 tablespoons sherry**
2 cups demi-glace
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the butter over medium heat until it’s frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes. Stir in the sherry, season to taste with lemon juice and serve right away.

** If you can’t find kosher Sherry, or prefer not to use it, you can substitute the 2 tablespoons called for in this recipe with either 1-2 teaspoons of vanilla extract or 2 tablespoons of either orange or pineapple juice.