Alaska Salmon with Rhubarb-Ginger Sauce and Spiralized Veggies

This light, healthy recipe is delicious any time of year. Try it with our coho salmon for a more mild flavor, or with our king salmon for a rich, tasty meal! This recipe is full of fresh, rich, and zesty flavors that pair perfectly with wild Alaska Salmon.

If you ever take a garden tour in Alaska, you’re likely to find massive stalks of rhubarb. We love to freeze it and use it during the cold winter months for recipes like this one. A taste of summertime!

Alaska Salmon with Rhubarb-Ginger Sauce and Spiralized Veggies
Yield 4
Author Alaska Seafood Marketing Institute
Prep time
30 Min
Cook time
15 Min
Total time
45 Min

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.

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
  • 1 fillet of Coho or King Salmon from Shoreline Wild Salmon (approx. 1 lb)
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

Instructions

  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. 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. 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. 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.

Looking for a source for wild Alaska salmon? Check out our online offerings. We can ship direct to your door!