Salmon with Rhubarb-Ginger Sauce and Spiralized Veggies
PREP TIME: 30 min.
COOK TIME: 15 min.
3 tablespoons avocado oil, divided
2 cloves garlic, minced
2 tablespoons minced ginger
1 cup thinly sliced rhubarb
3 green onions, sliced thinly (about 1/2 cup)
2 tablespoons seasoned rice vinegar
2 tablespoons liquid aminos or coconut aminos
1/4 teaspoon liquid stevia
4 sockeye 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 sprialized/julienned
1 medium beet, peeled and sprialized/julienned
1 large avocado, cut in chunks/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 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.
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.
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 4 large bowls or plates. Top the bowls with the carrot, beet, avocado and toasted pepita seeds. Drizzle salad with 3 to 4 tablespoons favorite vinaigrette dressing. Top each bowl with a salmon fillet and spoon on some rhubarb-ginger sauce.