25 May 2012

This is a new salmon recipe I created earlier this week.  I love pairing fruit flavors with salmon; they just seem to go so well together.  In the past I have used blackberry, lemon, orange, and apricot.  We had a pretty good rhubarb crop this year, and I thought it would taste really good on salmon.  I searched around online for a rhubarb glazed salmon recipe, but all I could find were recipes for salmon with a rhubarb sauce.  So I made my own recipe.  Turned out pretty well!

Rhubarb Glazed Salmon

1 cup fresh rhubarb, diced
2 cups water
2 tbsp honey
¼ tsp salt
4 (4 oz.) salmon filets

Preheat oven to 400°.  Line a baking sheet with foil and coat with nonstick spray.

Place rhubarb in a small saucepan and add water.  Cover and bring to a boil.  Reduce heat to medium and cook for 15 minutes, or until rhubarb is completely soft and water has evaporated.  Mash rhubarb and add honey and salt.  Taste for seasoning, adding more honey if necessary.

Place salmon on baking sheet.  Spoon rhubarb over salmon.  Bake 15 minutes, adding more rhubarb sauce halfway through, if desired.  Turn on broiler during last few minutes of cooking.

Makes 4 servings.

This was so yummy!  Rhubarb does go really well with salmon.  How much honey you need to add to the rhubarb will depend on how tart your rhubarb is.  Mine was quite tart, so if yours is sweeter, you probably won't need as much honey.

I served this salmon with Gingered Brown Rice.  To make that, I made my standard Baked Brown Rice, and added about 8 coins of sliced ginger to it before throwing it in the oven.  You don't even need to peel the ginger.  The ginger flavor will infuse the cooking water as it cooks.  Then when it's done, just remove the spent ginger coins and discard.  The rice will have a lovely ginger flavor throughout.

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1 comment:

  1. I was intriged when I read "rhubarb" in this title - what a great idea!
    mary x