Roasted Salmon and Rhubarb

Bev's Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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

Directions:

1. Preheat oven to 500 degrees, or its highest temperature.
2. In a small saucepan, combine rhubarb and sugar.
3. Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
4. Stir in the lemon juice.
5. The sauce should be the consistency of applesauce.
6. Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.
7. Season to taste with salt and pepper.
8. Bake until almost opaque throughout, about 17-20 minutes.
9. Spoon rhubarb onto center of warmed plates.
10. Lift fillets from pan, leaving skin behind if desired.
11. Place fillets on rhubarb.

Reviews

[chia]

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

[its_me_susan]

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.

[Recipe Reader]

I like the flavors of the rhubarb with the salmon. I skipped the lemon juice and served the rhubarb on the side. Thanks for posting!