Grilled Salmon with Rhubarb and Red Cabbage

    
     I finally got around to making this colorful dish of Salmon with Rhubarb and Red Cabbage.  I have had this recipe squirreled away for years, always running across it when rhubarb season was over and all of my red cabbage had been used up or given to friends.  But this time my (rather unorganized) recipe files (found on all three levels of my house) didn't get the better of me.  I ran across the recipe at the most opportune time -- when I was again wondering what I should do with all of my rhubarb.  Of course, it is far too early to be eating red cabbage from my garden; the plants only went in two weeks ago.  But this dish will certainly be on my menu again this summer. 
     I made some slight changes to the original recipe.  Instead of roasting the salmon in the oven, it was grilled outdoors on a cedar plank.  And assorted garden lettuces were tucked under the tender red cabbage that was simmered in a syrup of orange and spices.  I can also see this rhubarb and cabbage served with an herb encrusted pork tenderloin, seared and finished in the oven.  So many possibilities.

+ Grilled Salmon with Rhubarb and Red Cabbage +

• adapted from a recipe in Bon Appetit | April 2010

• 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 of rhubarb (from 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-ounce salmon fillets with skin
• 2 tablespoons olive oil
• 3 cups assorted lettuces
• 3/4 cup plain Greek-style yogurt

1.  Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes.  Transfer to small bowl; reserve.
2.  Bring orange juice, sugar, 1/3 cup water, and orange peel to a boil in a large skillet, stirring until sugar dissolves.  Reduce heat to medium; add reserved 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 a slotted spoon, transfer rhubarb to microwave-safe bowl; reserve. 
3.  Bring syrup in skillet to a simmer.  Add cabbage, vinegar, and wine; bring to a boil.  Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of the liquid is absorbed, stirring frequently, about 45 minutes.  Season to taste with salt and pepper.  Remove from heat.
4.  Place salmon pieces on a pre-soaked cedar plank.  Brush salmon with olive oil; sprinkle with salt and pepper.  Grill salmon over medium-low heat until it is just opague in center.  Rewarm reserved rhubarb in microwave just until warm.
5.  Divide lettuces among 6 plates or shallow bowls.  Scoop cabbage onto the lettuce.  Lift the skins off of the salmon fillets and place a fillet atop the cabbage.  Spoon a dollop of Greek yogurt onto the salmon; arrange strips of rhubarb on the yogurt.

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