Prep 30 mins
Cook 20 mins
With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine.
- 1 lb rhubarb, cut into 1/4 inch pieces (about 3 1/2 cups)
- 1⁄3 cup sugar
- 1⁄2 lemon, juice of, to taste
- 6 (6 ounce) salmon fillets, about 1 inch thick, pin bones removed
- salt & freshly ground black pepper
- Preheat oven to 500 degrees, or its highest temperature.
- In a small saucepan, combine rhubarb and sugar.
- Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
- Stir in the lemon juice.
- The sauce should be the consistency of applesauce.
- Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.
- Season to taste with salt and pepper.
- Bake until almost opaque throughout, about 17-20 minutes.
- Spoon rhubarb onto center of warmed plates.
- Lift fillets from pan, leaving skin behind if desired.
- Place fillets on rhubarb.
what a wonderful combo, who would have guessed that the flavors complimented each other so well. i made enough for 2, but i ate it all:)thanks for this super recipe
I grilled salmon steaks on my George Foreman grill and just followed the rhubarb sauce part of this recipe, minus the lemon juice. The taste of the salmon and rhubarb together is AMAZING!!! It was easy too. I added a little water (about 1/4 cup) and actually boiled it till it fell apart due to shortage of time. It was delicious.
I'm always on the look out for good salmon recipes. This is one of those. I love the tart rhubarb flavor combined with the salmon. I halved the rhubarb recipe and served it with two filets which I roasted at 550 F. I added the lemon while cooking, and served lemon slices on the side. It is truly a delicious recipe, thanks for posting!