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home > recipes > seafood > roasted salmon and rhubarb sauce
from NYS, US 1 lb rhubarb, cut into 1/4 inch pieces (about 3 1/2 cups) 1/3 cup sugar juice of 1/2 fresh lemon or to taste Splash of white wine ( optional ) 6 (6 ounce) salmon fillets, about 1 inch thick,pin bones removed salt & freshly ground black pepper to taste I recently tried this Williams Sonoma recipe and we did enjoy it. I always like to try new salmon recipes . This is very simple and one can get inventive and even doctor up the tangy rhubarb sauce say with chopped cilantro or another flavor they would like to enhance if desired. Preheat oven to 500 degrees. 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. Wine is optional. 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 ( I also use lemon pepper ) Bake until almost opaque throughout, about 17-20 minutes. Spoon rhubarb sauce onto center of warmed plates. Lift fillets from pan, leaving skin behind if desired. Place fillets on rhubarb. Garnish as desired. Yield: 6 servings.

Roasted Salmon and Rhubarb Sauce


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list all recipes by BUTTERFLYDOG (1134)


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keyword: roasted
keyword: salmon
keyword: rhubarb
keyword: sauce
recipes for seafood
recipes by butterflydog
Email Address:
(posted June 24, 2007)

from NYS, US

1 lb
rhubarb, cut into 1/4 inch pieces (about 3 1/2 cups)
1/3 cup
sugar
juice of 1/2 fresh
lemon or to taste
Splash of
white wine ( optional )
6 (6 ounce)
salmon fillets, about 1 inch thick,pin bones removed
salt & freshly ground black pepper to taste

I recently tried this Williams Sonoma recipe and we did enjoy it. I always like to try new
salmon recipes . This is very simple and one can get inventive and even doctor up the tangy rhubarb sauce say with chopped cilantro or another flavor they would like to enhance if desired.

Preheat oven to 500 degrees.

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.
Wine is optional.

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 ( I also use lemon pepper )

Bake until almost opaque throughout, about 17-20 minutes.

Spoon
rhubarb sauce onto center of warmed plates.

Lift fillets from
pan, leaving skin behind if desired.

Place fillets on
rhubarb.

Garnish as desired.

Yield: 6 servings.



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