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Alaska Salmon With Rhubarb-Ginger Sauce And Spiralized Veggies

Alaska Salmon With Rhubarb-Ginger Sauce And Spiralized Veggies
Lots of veggies and lots of flavor! This dish features Alaska salmon with a colorful quinoa vegetable salad and a zingy rhubarb-ginger sauce.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Servings: 4

Ingredients

  • Rhubarb-Ginger Sauce

  • 3 tablespoons avocado oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 cup thinly sliced rhubarb
  • 3 scallions, sliced thinly (about 1/2 cup)
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons liquid aminos or coconut aminos
  • 1/4 teaspoon liquid stevia
  • 4 Alaska salmon fillets
  • Spiralized Veggie Salad

  • 4 cups cooked quinoa, kept warm
  • 2 tablespoons 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
  • 1-2 cups fresh baby spinach/arugula
  • 1 medium carrot, peeled and spiralized/julienned
  • 1 medium beet, peeled and spiralized/julienned
  • 1 large avocado, pitted, peeled and cut in chunks/slices
  • 1/4 cup toasted pepitas or pine nuts
  • Lemon-pepper seasoning, as needed
  • Favorite herbed vinaigrette dressing, as needed

Nutrition Facts

Calories 1,226
Total Fat 64g
Saturated Fat 10g
Calories From Fat 577
Cholesterol 253mg
Protein 104g
Carbohydrate 64g
Fiber 15g
Sodium 946mg
Calcium 197mg
Omega-3 Fatty Acids 5,200mg

Instructions

  1. Step 1 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 scallions, vinegar, liquid/coconut aminos and liquid stevia. Cook to heat through; cover and keep warm.

  2. Step 2 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 paper towel. Brush both sides of fish with remaining avocado oil. Place fish in heated pan, skin side up, and cook, uncovered, 3-4 minutes, until browned. Turn fish over and season lightly with salt and pepper. Cover and reduce the heat to medium. Cook an additional 6-8 minutes until fish is opaque throughout.

  3. Step 3 Stir fry vegetables

    In a very large skillet or wok, heat the avocado oil, then add the green beans, snap peas and squash. Sauté the veggies over medium-high heat about 5 minutes, until crisp-tender. Remove from heat and stir in the spinach/arugula to wilt slightly.

  4. Step 4  Assemble salad, plate and serve

    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 4 large bowls or plates. Top the bowls with the carrot, beet, avocado and toasted pepita seeds. Drizzle salad with 3-4 tablespoons of your favorite vinaigrette dressing. Top each bowl with a salmon fillet and spoon on some rhubarb-ginger sauce.

Cooking Technique Video

Nutrition Facts

Calories 1,226
Total Fat 64g
Saturated Fat 10g
Calories From Fat 577
Cholesterol 253mg
Protein 104g
Carbohydrate 64g
Fiber 15g
Sodium 946mg
Calcium 197mg
Omega-3 Fatty Acids 5,200mg