Introduction

Alaska salmon is known for its delicate texture, natural richness, and high omega-3 content. This dish pairs the fish with a zesty rhubarb ginger sauce and a crisp vegetable salad, creating a well-balanced and nutritious meal. It’s an ideal choice for a wholesome yet satisfying dining experience.

Cooking Time

  • Preparation: 15 minutes

  • Cooking: 20 minutes

  • Total Time: 35 minutes

  • Servings: 2

Ingredients

Main Ingredients:

  • 2 Alaska salmon fillets (~150-180g each)

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon avocado oil

Rhubarb Ginger Sauce:

  • 1.5 tablespoons avocado oil

  • 2 cloves garlic, minced

  • 2 tablespoons fresh ginger, minced

  • 1 cup rhubarb, thinly sliced

  • 3 green onions, sliced

  • 2 tablespoons rice vinegar

  • 2 tablespoons coconut aminos (or soy sauce)

  • 1/4 teaspoon liquid stevia (or 1 teaspoon honey)

Shredded Vegetable Salad:

  • 2 cups cooked quinoa

  • 1 tablespoon avocado oil

  • 1 cup chopped green beans

  • 1 cup fresh snap peas, halved

  • 1 cup thinly sliced yellow squash

  • 1 cup fresh spinach (or arugula)

  • 1 medium carrot, peeled and julienned

  • 1 medium beet, peeled and julienned

  • 1 large avocado, sliced

  • 2 tablespoons roasted pumpkin seeds (or pine nuts)

  • Lemon pepper (optional)

  • 2-3 tablespoons herb vinaigrette

Instructions

1️⃣ Prepare the Rhubarb Ginger Sauce

  • Heat avocado oil in a pan, sauté garlic and ginger for 30 seconds.

  • Add rhubarb, stir for 30 seconds, then mix in green onions, rice vinegar, coconut aminos, and stevia.

  • Simmer until the sauce thickens. Keep warm.

2️⃣ Pan-Sear the Salmon

  • Heat a pan, brush both sides of the salmon with avocado oil.

  • Place fillets skin-side up first, searing for 3-4 minutes until golden.

  • Flip, season with salt and pepper, cover, and cook for another 6-8 minutes until tender.

3️⃣ Sauté the Vegetables

  • Heat avocado oil in a pan, sauté green beans, snap peas, and squash for 5 minutes until crisp-tender.

  • Remove from heat and toss in fresh spinach.

4️⃣ Assemble the Dish

  • Mix quinoa with sautéed vegetables, warming it slightly.

  • Divide the salad into plates, topping with julienned carrots, beets, avocado slices, and pumpkin seeds.

  • Drizzle with herb vinaigrette.

  • Place the salmon on top and spoon over the rhubarb ginger sauce.

Flavor Profile

This dish offers a perfect harmony of buttery salmon, the bright tang of rhubarb, the warmth of ginger, and the crunch of fresh vegetables. The quinoa and roasted pumpkin seeds add texture, creating a delightful and nourishing meal.

Enjoy it warm to savor all the flavors at their best!