Roasted Salmon With Rhubarb Recipe

Ready for a culinary adventure? Let’s embark on a flavor journey with my roasted salmon recipe, featuring a zesty rhubarb sauce that’ll seriously elevate your dinner game. Grab your apron—this is about to get deliciously fun!

This Roasted Salmon with Rhubarb is a love letter to the flavors of sweet and savory. It offsets the rich, fatty salmon with the paring of rhubarb (does it get any more in season?) and honey for a sweetness that almost makes it a dessert; the drizzle of olive oil really makes that part shine.

But then, she goes on to kind of balance that sweetness with some fresh ginger, cinnamon, and salt, and honestly, I might just be making this for dinner tonight.

Roasted Salmon With Rhubarb Recipe Ingredients

• Salmon fillets: Rich in omega-3 fatty acids, high protein content.
• Rhubarb: Tart flavor, good source of antioxidants, low-calorie.
• Honey: Natural sweetener, contains antioxidants and antibacterial properties.
• Fresh lemon juice: Adds tanginess, high in vitamin C.
• Grated fresh ginger: Provides warmth, aids digestion, anti-inflammatory properties.

Roasted Salmon With Rhubarb Recipe Ingredient Quantities

• 4 salmon fillets (roughly 6 ounces each)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 3/4 pound rhubarb, trimmed and cut into 1/2 inch pieces
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cinnamon
• Fresh thyme leaves, for garnish (optional)

How to Make this Roasted Salmon With Rhubarb Recipe

1. Set your oven to 400° F (200° C) to warm up.

2. Arrange the salmon fillets in a single layer on a baking sheet lined with parchment paper or lightly greased.

3. Pour olive oil over the fillets and season them with salt and pepper, freshly ground and in abundance.

4. In a saucepan of medium size, combine the following ingredients: rhubarb, honey, lemon juice, fresh ginger (grated), and ground cinnamon.

5. Prepare the mixture of rhubarb at a medium temperature and every now and then stir it with a spoon. Let it go for about 10-12 minutes. This medium cooking time gives you a tender rhubarb that has broken down sufficiently. If rhubarb can be called an ingredient, it is one that demands your utmost respect as it cooks. I’ve never seen it not produce a stubborn puddle of liquid once it gets hot. No stirring, no pushing it back down into the heat. Plus, it gives off a weird smell if you let it sit and don’t keep stirring.

6. Distribute some of the rhubarb mixture atop each salmon fillet; spoon in remaining mixture before plating.

7. Place the salmon fillets in the preheated oven for direct exposure to dry, hot air. The cooking time should be set for 12 to 15 minutes. Check the fillets at the 12-minute mark. They are done if they can be flaked easily with a fork.

8. Take the salmon out of the oven. Allow the fish to rest for one to two minutes.

9. If desired, place fresh thyme leaves on the salmon fillets. Serve and enjoy!

10. Accompany the roasted salmon with the rhubarb sauce. Relish the flavors! What a thrilling combination!

Roasted Salmon With Rhubarb Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or cooking spray
4. Measuring spoons
5. Medium saucepan
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Grater (for ginger)
10. Fork (to check salmon doneness)
11. Spoon (to distribute rhubarb mixture)

FAQ

• Q: Can I use another type of fish instead of salmon?A: Yes, you can use other kinds of firm-fleshed fish instead of salmon, such as trout or arctic char.
• Q: What can I use instead of rhubarb?If you cannot find rhubarb, use one of the following: cranberries, tart green apples, or a similar substitute. These ingredients will still yield a tangy flavor in your recipe.
• Q: How should I store leftovers?A: Any salmon and rhubarb that remains after portions have been served should be stored in an airtight container in the refrigerator. Those two food items will be fine in there for a maximum of 2 days. After that, throw them out.
• Q: Can I prepare the sauce in advance?A: Yes, you can make the sauce a day ahead and put it in the fridge; just reheat it before serving.
• Q: Is fresh ginger necessary, or can I use ground ginger?A: The best flavor comes from fresh ginger, but if you don’t have it, use 1/2 teaspoon of ground ginger instead.
• Q: What side dishes go well with this dish?A: This salmon dish pairs nicely with roasted vegetables, a straightforward green salad, or some steamed rice.

Roasted Salmon With Rhubarb Recipe Substitutions and Variations

Fillets of salmon: Change to fillets of trout or cod.
Olive oil can be replaced with avocado oil or melted butter.
Substitute with maple syrup or agave nectar.
Juice of a lemon: Substitute lime juice or white wine vinegar.
Ginger, fresh: Replace with 1/2 tsp. ginger, ground.

Pro Tips

1. Use Fresh Rhubarb Whenever possible, choose fresh rhubarb for the best texture and flavor. Look for stalks that are firm and brightly colored. Avoid those that are too thin or have any signs of wilting.

2. Enhance the Sauce with Wine For an extra depth of flavor in the rhubarb sauce, consider adding a splash of white wine or rosé after the rhubarb has softened but before it fully breaks down. Let the alcohol cook off, and it will complement the honey and ginger beautifully.

3. Marinate the Salmon For even more flavor, let the salmon fillets marinate in a mixture of olive oil, salt, pepper, and a bit of lemon juice for about 15-20 minutes before baking. This will add a subtle tang and help the fish stay moist.

4. Check for Doneness Use a meat thermometer to ensure precise cooking. Salmon is perfectly cooked when its internal temperature reaches about 145°F (63°C). This method prevents overcooking and maintains the fish’s juiciness.

5. Serve with a Fresh Side Consider serving the salmon with a fresh green salad or steamed vegetables like asparagus or green beans. The freshness of the side dish will balance the richness of the salmon and the tanginess of the rhubarb sauce.