Roasted Salmon and Rhubarb
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.
- Ready In:
- 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.
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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!
I quite liked this recipe....it was definately different! I sprinkled the salmon with some lemon pepper and grilled the salmon to prefection. I felt that there was way too much sauce, so next time I will cut the rhubarb recipe in half. Instead of sugar, I used Splenda....the lemon was a nice addition! My SIL would have prefered it without, my husband and I enjoyed it, but with the sauce on the side as a condiment. If you enjoy fruit with your meat/fish, you would enjoy this recipe. Thanks Bev for a unique contribution.