Additional Recipes
Kohlrabi Recipes
Turnip and Radish Recipes
Roasted Radish Recipe
Rhubarb Syrup Recipe
Rhubarb Sauce
Baked Salmon with Rhubarb
Ingredients:
2 shallots ( or sub ½ a red onion)
2 x 12 inch stalks rhubarb
2 tablespoons olive oil
2 salmon filets ( 4–6 ounces each) skinless, thicker cuts are best here
2 tablespoons maple syrup
2 tablespoons sherry cooking wine ( or sub 1 tablespoon balsamic vinegar)
salt and pepper to taste
8 sprigs thyme
Wilted Chard:
1 bunch chard- leaves chopped, stems chopped thinly and separated
1 tablespoon olive oil
4 fat garlic cloves- roughly chopped (option to add in green garlic)
salt and pepper to taste
1 teaspoon lemon zest and squeeze lemon
Instructions:
- Preheat oven to 325F
- Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4-inch pieces.
- In a large ovenproof skillet, heat oil over medium heat. Saute shallot for 3-4 minutes, until just tender and fragrant. Add rhubarb, sautaing for one minute.
- Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.
- Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup just over rhubarb ( do not skimp here- see notes). Drizzle sherry wine ( or balsamic) over the rhubarb. Sprinkle with ½ of the thyme leaves ( saving ½ for garnish at the end). Place in the oven and roast for 15 minutes. Check salmon after 10- and pull if necessary -continue cooking rhubarb for full 15 mins or when it is fork-tender.
- In another skillet, heat oil over medium heat. Add garlic and sauté until golden about 2 minutes. Add chard stems, sauté for 1-2 two minutes then add remaining chard and season with salt, pepper, lemon zest, and a little squeeze of lemon. Set aside.
- Plate the salmon and divide the rhubarb shallot mixture among the two plates. Add the wilted chard.
- Spoon the flavorful liquid from the salmon pan over the salmon itself. Garnish with remaining sprigs of thyme.