Baked salmon and rhubarb is a delightful and unexpected pairing that offers a unique blend of savory and tart flavors. The rhubarb adds a tangy and slightly sweet element to the succulent salmon, complementing its rich, buttery flavor. Served alongside wilted chard, this baked salmon and rhubarb dish offers a refreshing and sophisticated meal that is sure to impress with its vibrant colors and bold flavors.
Baked Salmon and Rhubarb
Ingredients
- 2 shallots
- 2 12 inch stalks of fresh rhubarb
- 2 tbsp olive oil
- 2 salmon filets (4–6 ounces each), skinless
- 2 tbsp maple syrup
- 2 tbsp sherry cooking wine
- salt and pepper to taste
- 8 sprigs thyme
WILTED CHARD
- 1 bunch chard leaves chopped, stems chopped thinly and separated
- 1 tbsp olive oil
- 4 garlic cloves rough chopped
- 1 tsp lemon zest to taste
- squeeze of lemon juice
Instructions
- Preheat oven to 325 degrees F.
- Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4 inchpieces.
- 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.
- 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 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.
- 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 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.
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