Rhubarb is a species of plant that has pinkish stalks that are crisp like celery with a strong, tart taste and is often prepared as though it were a fruit. I decided to turn it into jam and thus became the inspiration to this salmon dish!
This soup is fragrant, unique and incredibly delicious. Serve it with a side of rustic bread or rice noodles. (Soak the rice noodles in the boiling liquid from the soup for maximum flavor!
I was inspired to make this salad because I saw purple sprouts in the market and then found mini mozzarella balls! But of course you can use any sprouts, regular fresh mozzarella and large tomatoes (sliced).
This fish really tasted like butter. The trick is to buy really fresh fish, it’s so worth it! The jam can be made up to 5 days in advance, just bring to room temperature and place on top of fish and add fresh mint right before serving.
Here is what you need to know; you can replace any oil with olive oil, except coconut oil because it will congeal to easily. I like olive oil the best and never use canola oil. You can use any vinegar red wine, white wine, balsamic, apple cider OR you can use lemons, limes, oranges and tangerines. You can use honey, silan, white sugar or brown sugar. You can use any kind of mustard or none at all. You can use any fresh herbs thyme, rosemary, dill, cilantro, mint, parsley or a combination of all of them. You can replace the fresh herbs with scallions, chives, purple onions or shallots. Or not use any fresh herbs at all. If you follow these measurements (which works well if you halve the recipe too) you will always have mouth watering dressing in your fridge ready to use! If you use pantry ingredients only, the dressing will last months. If you use fresh ingredients it will last 1 week.