Ingredients

The following ingredients have 6 Servings
  • 1 lb. rhubarb, cut into 1-inch chunks (about 4 <br> &nbsp cups)
  • 1/3 cup sugar
  • Splash of dry white wine (optional)
  • Juice of 1/2 lemon, or to taste
  • 6 salmon fillets, each 6 oz. and about <br> &nbsp 1 inch thick, pin bones removed
  • Salt and freshly ground pepper, to taste

Instruction

  • Preheat an oven to 500°F or its highest temperature.
  • In a 2-quart saucepan, combine the rhubarb, sugar and wine. Cover and cook over low heat, stirring occasionally, until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes, adding water if necessary. Add the lemon juice. The sauce should be fairly thin.
  • Put the salmon fillets, skin side down, on a parchment or foil-lined baking sheet. Season with salt and pepper. Roast until the fillets are almost opaque throughout, 17 to 20 minutes.
  • Spoon the rhubarb onto the center of 6 warmed plates. Lift the fillets from the baking sheet, leaving the skin behind. Place the fillets on the rhubarb and serve immediately. Serves 6.
  • Adapted from <i>Williams-Sonoma TASTE</i> (February 2001), "Sweet Tart," by Fran Gage.