Roasted Salmon with Rhubarb and Red Cabbage

• 4 tsp black or yellow mustard seeds
• 1 cup fresh orange juice
• 2 Tbsp sugar
• 1/2 cup water
• 2 Tbsp finely grated orange peel
• 4 tsp coriander seeds
• 1 Tbsp caraway seeds
• 1 Tbsp minced peeled fresh ginger
• 3 cups rhubarb split lengthwise, then cut into 2 inch long (about 12 ounced trimmed rhubarb)
• 8 cups thinly sliced red cabbage (about 1/2 a medium head)
• 1/2 cup Sherry wine vinegar
• 1/2 cup dry red wine
• 6 6-7 ounce salmon filets with skin
• 4-6 cups arugula or spinach or spring mix
• Olive oil

Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve.

Bring orange juice, water, and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add 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 slotted spoon, transfer rhubarb to microwave-safe bowl; reserve.

Bring syrup in skillet to simmer. Add cabbage, vinegar, and wine; bring to boil. Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, about 45 minutes. Season to taste with salt and pepper. Remove from heat.

Meanwhile, preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm.

Toos arugula or other green with small amount of olive oil and divide among 6 plates. Top with warm cabbage among 6 plates. Place salmon on top of cabbage. Top salmon with rhubarb mixture. Serve!

Delicious with roasted potatoes.