Roasted Salmon and Rhubarb
The astringency of the rhubarb makes a good foil for the richness and unctuousness of the salmon. If you prefer a thinner sauce, add a splash of dry white wine. Precede this course with a beet salad and serve the salmon with crusty bread or a potato gratin.
Ingredients
- 1 lb. rhubarb, cut into 1-inch chunks (about 4
cups) - 1/3 cup sugar
- Splash of dry white wine (optional)
- Juice of 1/2 lemon, or to taste
- 6 salmon fillets, each 6 oz. and about
1 inch thick, pin bones removed - Salt and freshly ground pepper, to taste
Directions
Preheat an oven to 500°F or its highest temperature.
In a 2-quart saucepan, combine the rhubarb, sugar and wine. Cover and cook over low heat, stirring occasionally, until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes, adding water if necessary. Add the lemon juice. The sauce should be fairly thin.
Put the salmon fillets, skin side down, on a parchment or foil-lined baking sheet. Season with salt and pepper. Roast until the fillets are almost opaque throughout, 17 to 20 minutes.
Spoon the rhubarb onto the center of 6 warmed plates. Lift the fillets from the baking sheet, leaving the skin behind. Place the fillets on the rhubarb and serve immediately. Serves 6.
Adapted from Williams-Sonoma TASTE (February 2001), "Sweet Tart," by Fran Gage.
In a 2-quart saucepan, combine the rhubarb, sugar and wine. Cover and cook over low heat, stirring occasionally, until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes, adding water if necessary. Add the lemon juice. The sauce should be fairly thin.
Put the salmon fillets, skin side down, on a parchment or foil-lined baking sheet. Season with salt and pepper. Roast until the fillets are almost opaque throughout, 17 to 20 minutes.
Spoon the rhubarb onto the center of 6 warmed plates. Lift the fillets from the baking sheet, leaving the skin behind. Place the fillets on the rhubarb and serve immediately. Serves 6.
Adapted from Williams-Sonoma TASTE (February 2001), "Sweet Tart," by Fran Gage.