Roasted salmon with rhubarb and red cabbage
Roast
Roasting
First, take one of the strangest combinations of ingredients you've ever seen. Then spend way too much time slicing and dicing and prepping and sauteing. And when you finally (90 minutes later) sit down to eat, the final product is good. But not hour-and-a-half good. The flavor combinations are unique, and to be honest, quite tasty, but not waste-my-3-precious-stalks-of-rhubarb on this tasty. Ever had one of those meals? I'm intrigued by this recipe; it's one I'd been wanting to make since the April issue of Bon Appetit arrived in like, March (yeah right I'm going to be able to get fresh rhubarb then... psshh). So when we actually got 3 stalks of rhubarb in our CSA, my mind turned to this recipe. I debated whether or not I should actually post it, because it wasn't BAD, but I doubt it's one we'll ever make again. I think this recipe needs adapting. Heavily. Starting with cutting the sugar in half. Because 1 cup of sugar belongs in dessert, not dinner; the resulting topping was way too
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