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Baked Salmon with Rhubarb

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Feasting at home

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(5)

Ingredients

2 servings

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
1 bunch chard- leaves chopped, stems chopped thinly and separated
1 tablespoon olive oil
4 fat garlic cloves- rough chopped
salt and pepper to taste
1 teaspoon lemon zest
squeeze lemon

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Preparation

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Step 1

Preheat oven to 325F

Step 2

Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4 inch pieces.

Step 3

In a large ovenproof skillet, heat oil over medium heat. Saute shallot for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauting for one minute.

Step 4

Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.

Step 5

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 ( see notes). 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 ( see notes) -continue cooking rhubarb for full 15 mins or when it is fork tender.

Step 6

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.