Rhubarb is more than just pie or preserves or crumble. It pairs wonderfully with salmon. Yes, it must be sweetened in this savoury instance, but not as much as in a dessert. The saltiness and sweetness makes a perfect match.
Harvested fresh from our potager, rhubarb and pea shoots are a delight. The rhubarb will be sweetened with maple syrup and flavoured with allspice (a mix of ground cinnamon, cloves & nutmeg can be substituted), ginger, and vanilla.
For each serving, you will need a portion of salmon, a large rhubarb stalk sans leaves, a small bunch of pea shoots or other greens like arugula, vanilla extract, ground ginger, and allspice (or a mix of cinnamon, nutmeg & cloves, all ground).
Preheat oven to 23o degrees C (450 degrees F). Slice the rhubarb into small pieces. Put a tablespoon or two of maple syrup (depending on the amount of rhubarb, such as with exceptionally large stalks its better to err on the sweet side as rhubarb can be extremely sour on its own), tiny dash of vanilla, pinch of ginger and allspice (or a mix of cinnamon, cloves, and nutmeg) in a small bowl. Toss well. Pat the salmon dry with a paper towel. Preheat a slightly oiled iron skillet for about five minutes. Get it good and hot. Meanwhile season the salmon on both sides with salt and freshly ground black pepper. Sear it on both sides. Let a nugget of butter melt and add the rhubarb. Coat the rhubarb with butter and put in the oven. Depending on size and thickness of the salmon, cook from 6 to 10 minutes (mine took six). Longer cooking times will either require bigger rhubarb pieces or for smaller pieces to be removed while the salmon finishes roasting. When the centre can be flaked with a fork, it's ready. While it's cooking, thinly slice the pea shoots.
Spread the rhubarb on a plate. Place the salmon and top with pea shoots.
If desired, some fleur de sel can be sprinkled partout (everywhere).
Refreshing salmon with its subtle flavour, pea shoots with their grassy scent and natural sugars, and a-little-bit-gooey, pleasingly tart rhubarb made a very attractive trio indeed.
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Harvested fresh from our potager, rhubarb and pea shoots are a delight. The rhubarb will be sweetened with maple syrup and flavoured with allspice (a mix of ground cinnamon, cloves & nutmeg can be substituted), ginger, and vanilla.
For each serving, you will need a portion of salmon, a large rhubarb stalk sans leaves, a small bunch of pea shoots or other greens like arugula, vanilla extract, ground ginger, and allspice (or a mix of cinnamon, nutmeg & cloves, all ground).
Preheat oven to 23o degrees C (450 degrees F). Slice the rhubarb into small pieces. Put a tablespoon or two of maple syrup (depending on the amount of rhubarb, such as with exceptionally large stalks its better to err on the sweet side as rhubarb can be extremely sour on its own), tiny dash of vanilla, pinch of ginger and allspice (or a mix of cinnamon, cloves, and nutmeg) in a small bowl. Toss well. Pat the salmon dry with a paper towel. Preheat a slightly oiled iron skillet for about five minutes. Get it good and hot. Meanwhile season the salmon on both sides with salt and freshly ground black pepper. Sear it on both sides. Let a nugget of butter melt and add the rhubarb. Coat the rhubarb with butter and put in the oven. Depending on size and thickness of the salmon, cook from 6 to 10 minutes (mine took six). Longer cooking times will either require bigger rhubarb pieces or for smaller pieces to be removed while the salmon finishes roasting. When the centre can be flaked with a fork, it's ready. While it's cooking, thinly slice the pea shoots.
Spread the rhubarb on a plate. Place the salmon and top with pea shoots.
If desired, some fleur de sel can be sprinkled partout (everywhere).
Refreshing salmon with its subtle flavour, pea shoots with their grassy scent and natural sugars, and a-little-bit-gooey, pleasingly tart rhubarb made a very attractive trio indeed.
RELATED POSTS
Iron Cookware Series: Mashed Potato Cantal Onion Pancakes
Tuna Cakes with Gooseberry Sage Sauce
Rhubarb Crumble
À la prochaine!
