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Salmon-with-rhubarb

Baked Salmon and Rhubarb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Servings 2 servings

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.
Keyword Baked Salmon, Rhubarb, Salmon
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