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Pour some sauce over the fillets of fish before roasting. The high heat of the oven will caramelize the rhubarb fibers. Serve the remaining rhubarb mixture on the side to give it a more fresh, zesty taste.
A Good Appetite
It is easy to forget.
It is a fruit. It adds tang and brightness to savory dishes with its acidity, which is similar to that of pomegranate or citrus. It adds body to savory dishes, and cooks down into a thick, pink sauce that has a similar texture as tomato, but is a little sharper. I like to use rhubarb as a foil to rich ingredients such as fatty meats or buttery sauces. The stalks' tartness will cut through the fat and oil in these dishes like a light sword. Imagine vinegar with finesse and precision. This recipe pairs rosy salmon with rhubarb for a sunset-colored, simple weeknight meal. The rhubarb is first simmered until it becomes a sauce that's flavored with fresh ginger, rice wine vinegar, and scallions. Just enough sugar will help to balance the acidity. However, you can add more if desired, so long as it doesn't become a compote (in which case save the sauce for your morning yogurt). Pour some sauce over the fillets of fish before roasting. The high heat of the oven will caramelize the rhubarb fibers. Serve the remaining rhubarb mixture on the side to give it a more fresh, zesty taste. The most vibrant presentation will be achieved if you find rhubarb that is deeply red. The green stalks are just as tasty, but they cook down to beige, and don't look as good. Even so, a garnish of scallion leaves could make the dish look a lot more appealing. Other fillets can be substituted for the salmon. However, proceed with caution. This sauce is very strong and you need a fish with a strong flavor to match it. All of the strong-flavored fishes like mackerel and swordfish can stand up to this sauce. Mild fillets such as cod, flounder or halibut are also good.
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Be quickly overwhelmed. Rhubarb should not be used with delicate proteins. This dish is great on a bed buttery rice that absorbs all the flavors from the salmon, sauce and rice. Rhubarb is always a joyous dessert. But to get to know this fruit, serve it at dinner.
Rhubarb Roasted Salmon
This weeknight meal is quick and rosy. A tart ginger-rhubarb glaze adds a touch of brightness to the rich buttery salmon fillets. Here, it's used two ways. It's used in two ways.
The following are some examples of the use of
The high heat of the oven will cause the rhubarb to caramelize and singe. More sauce can be served with the rhubarb for a more vibrant, fresh taste. A few tablespoons sugar is added to the sauce to balance out the astringency of the rhubarb. However, you can adjust this amount according to your taste. The sauce should be a good balance of sweet and tangy. To get the most beautiful, pink sauce, choose the reddest stalks of rhubarb.
Yield: 4 Servings Time: 25 Minutes Ingredients: 3 thinly sliced scallions 2 tablespoons sugar granulated, more according to taste 1 tablespoon vinegar rice, more per serving 1/2 teaspoon grated ginger, salt to taste 6 ounces of rhubarb trimmed and sliced an inch thick (1/3 cups) 4 salmon fillets (6 to 8 ounces) with skin on
Freshly ground black
Prepare: 1. Pre-heat oven to 350 degrees. Reserve about 2 tablespoons for the serving. Combine remaining scallions with sugar, vinegar and ginger in a medium pan. Add the rhubarb. Cover the pan and cook for about 5 minutes, stirring every so often. With a fork or spoon, remove the pan from heat. Mash the mixture into a chunky purée. If necessary, add more salt, sugar, ginger, or vinegar. Place salmon, skin side down, on the baking sheet. Sprinkle lightly with pepper and salt. Spread half the rhubarb mix on top of each fillet (reserve the remaining rhubarb to serve). Butter cubes can be used to cover the fillets. The fillets can be garnished with the reserved red pepper flakes, the scallions and, if desired, rice wine vinegar. Serve with any remaining rhubarb-sauce.