The rains have showered the farm generously this spring, and the rhubarb seems to grow inches every day. Scratching my head and still new to the versatility of vegetables, I asked my friend Aubrey what else I could do with rhubarb besides making my old standby for pancakes and biscuits, strawberry rhubarb sauce.
Hazelnut picking rhubarb
She answered, pretty much anything! “I use rhubarb anywhere I would use celery – chicken salad, stews, casseroles. It makes a creamy texture. The trick I have found is to slice it thin to avoid stringy bites for little mouths :)”
What a wonderful surprise! I love this new tart, crisp addition to our salads, and possibly to a good many more dishes to come.
Also, you don’t have to incorporate all the ingredients. We enjoyed this salad with only lettuce, salmon, rhubarb, onions, and ranch today at lunch. But things like olives and cheese are a plus, of course.
Salmon rhubarb salad
Springtime Salmon Rhubarb Salad Ingredients
- 3 wild caught salmon fillets
- fat and seasonings for salmon (see below)
- 2-3 stalks rhubarb, leaves discarded
- half an onion, chopped
- half a head of lettuce or your choice of greens
- veggies on hand: cherry tomatoes, bell peppers, carrots, etc.
- goat cheese or feta cheese
- green olives, stuffed with garlic and jalapenos
- lemon for squeezing and garnish
- homemade ranch dressing
Springtime Salmon Rhubarb Salad Directions
1) Grill or pan fry the salmon in your choice of fat and seasonings. Coconut oil or butter with lemon juice, garlic, salt, and pepper are sure winners. You may want to throw in some coconut aminos at the end for a healthy soy sauce alternative. Let cool.
2) Mix up the homemade ranch dressing.
3) Wash and chop the lettuce, rhubarb, and other veggies. Slice olives and cheese.
4) Assemble this most delicious salad. Makes about 4 servings.
Springtime Salmon Rhubarb Salad
Further salmon rhubarb reading . . .
Why spring for wild caught salmon?
Amazing benefits of rhubarb
values on a rhubarb budget