Salmon With Rhubarb Jam Recipes
SALMON WITH RHUBARB JAM
Rhubarb is a species of plant that has pinkish stalks that are crisp like celery with a strong, tart taste and is often prepared as though it were a fruit. I decided to turn it into jam and thus became the inspiration to this salmon dish! If you cannot find rhubarb feel free to substitute fresh (or canned) pineapple instead
Provided by Chef Zissie
Categories Main Dish
Number Of Ingredients 11
Steps:
- Sprinkle salt and pepper on the fish.
- Prepare a large nonstick sauté pan on high heat. Add 2 tablespoons of olive oil and get hot. Add rhubarb, onions and chili pepper and cook for 5 minutes, mixing often. Add the ginger, Worcestershire sauce and honey and mix well and move it all to one corner of the pan.
- Add the rest of the olive oil and get hot. Add the fish, face side down and place all the rhubarb jam on top of the pieces.
- Add ¾ cup of water and cover. Let cook for 7 minutes.
- Remove from pan and add fresh basil right before serve.
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.
Provided by Bev I Am
Categories Fruit
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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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- Prepare the Salmon: Add cleaned and dried salmon to a plate to hold. Drizzle with 1 teaspoon oil, rub in smoked paprika and sea salt.
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