Rhubarb Roasted Salmon
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(534)
Ingredients
4 servings
- 3 scallions, thinly sliced
- 2 tablespoons granulated sugar, more to taste
- 1 tablespoon rice vinegar, more for serving
- 1/2 teaspoon grated fresh ginger, more to taste
- Salt
- 6 ounces rhubarb, trimmed and sliced 1-inch-thick (1⅓ cups)
- 4 (6- to 8-ounce) skin-on salmon fillets
- Freshly ground black pepper
- 3 tablespoons unsalted butter, cubed
- Red-pepper flakes, for serving (optional)
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Preparation
Step 1
Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, if you like, for easier cleanup.
Step 2
Set aside about 2 tablespoons of the scallion greens for serving. In a medium saucepan, combine remaining scallions, sugar, vinegar, ginger and a pinch of salt. Bring to a simmer over medium heat and simmer until the sugar has dissolved.
Step 3
Add the rhubarb. Cover pan, and cook, stirring occasionally, until the rhubarb is just tender, about 5 minutes. Remove pan from heat and, using a spoon or fork, mash the mixture until it falls apart into a chunky purée. Taste and add more sugar, vinegar, ginger and salt if needed. It should taste balanced between sweet, tangy and salty.
Step 4
Arrange salmon skin side down on the prepared baking sheet. Season lightly with salt and pepper. Spread half of the rhubarb mixture on top of the fillets (save remaining rhubarb for serving). Top fillets evenly with cubed butter. Roast for 8 to 13 minutes, or until the salmon is just cooked through.
Step 5
Garnish the fillets with the reserved scallions, red-pepper flakes (if using) and, if you like, a drizzle of rice wine vinegar. Serve with the remaining rhubarb sauce.
Step 6
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