Rhubarb Roasted Salmon
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3scallions, thinly sliced
- 2tablespoons granulated sugar, more to taste
- 1tablespoon rice vinegar, more for serving
- ½teaspoon grated fresh ginger, more to taste
- Salt
- 6ounces rhubarb, trimmed and sliced 1-inch-thick (1⅓ cups)
- 4(6- to 8-ounce) skin-on salmon fillets
- Freshly ground black pepper
- 3tablespoons unsalted butter, cubed
- Red-pepper flakes, for serving (optional)
Nutritional analysis per serving (4 servings)
529 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 41 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, if you like, for easier cleanup.
- Step 2
Set aside about 2 tablespoons of the scallion greens for serving. In a medium saucepan, combine remaining scallions, sugar, vinegar, ginger and a pinch of salt. Bring to a simmer over medium heat and simmer until the sugar has dissolved.
- Step 3
Add the rhubarb. Cover pan, and cook, stirring occasionally, until the rhubarb is just tender, about 5 minutes. Remove pan from heat and, using a spoon or fork, mash the mixture until it falls apart into a chunky purée. Taste and add more sugar, vinegar, ginger and salt if needed. It should taste balanced between sweet, tangy and salty.
- Step 4
Arrange salmon skin side down on the prepared baking sheet. Season lightly with salt and pepper. Spread half of the rhubarb mixture on top of the fillets (save remaining rhubarb for serving). Top fillets evenly with cubed butter. Roast for 8 to 13 minutes, or until the salmon is just cooked through.
- Step 5
Garnish the fillets with the reserved scallions, red-pepper flakes (if using) and, if you like, a drizzle of rice wine vinegar. Serve with the remaining rhubarb sauce.
Private Notes
Comments
thank you Melisss for coming up with recipes using rhubarb in something other than desserts. I know that many parts of the world (like Eastern Europe) this vegetable is often used for savory dishes. Last night I made skillet chicken with rhubarb and it was fantastic! Tonight I'll try this salmon. My garden rhubarb plants are amazing right now here in Oregon.
Wonderful flavor combination (acid/heat/salt/sweet) that complements the salmon. Watch the rhubarb during cooking - there is a fine line between "just tender" and "completely pulped;" I think the sugary vinegar base keeps cooking the rhubarb even off heat.
Tried this one last night after picking up some rhubarb from the farmers market. Definitely a repeat spring dish! Loved the rhubarb sauce, super quick and easy! Ended up cooked the fish 3-4 minutes longer at 450 at the end but it was moist, flaky and delicious! My mom, who is adamant she doesn’t like salmon, even liked it if that says anything!
I doubled the vinegar to cut the sweetness and next time I will halve the sugar as it was still just a a little sweet for our family’s tastes. However, it was still delicious and devoured by everyone - even my picky kids!
Really good. I live in the Pacific Northwest and so have lots of access to both rhubarb and salmon. Never even occurred to me to put them together. Try it! I used wild Alaska salmon and my own gardens rhubarb.
served rhubarb sauce with grilled pork tenderloin and steamed green beans, fantastic combo.