Name: Roasted Rhubarb Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 cups diced rhubarb; 1/3 cup sliced green onions, plus more as needed to garnish; 2 tablespoons unsalted butter; Juice from one lime; 1/4 cup seasoned rice vinegar; 4 teaspoons honey; 1 1/2 teaspoons salt, divided, or to taste; pinch cayenne pepper; 4 thick center cut salmon filets (8 ounces each), boneless, skin removed; 2 teaspoons vegetable oil

Roasted Rhubarb Salmon

Chef John's roasted rhubarb salmon, thick-cut fillets are topped with a tangy, citrusy rhubarb sauce, then roasted to marry the flavors of tart rhubarb with succulent salmon.

35 min total 15 min prep 20 min cook 4 227 cal

Instructions

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1 Combine rhubarb, light green and white parts of green onion, butter, lime juice, rice vinegar, honey, 1/2 teaspoons salt, and cayenne in a saucepan, and bring to a simmer over medium-high heat. Cook, stirring occasionally, until mixture becomes a chunky sauce, 3 to 4 minutes. Remove from heat and set aside until needed,
2 Preheat the oven to 450 degrees F (230 degrees C).
3 Oil a baking dish large enough to fit salmon pieces, spaced 1 or 2 inches apart. Place salmon in and season generously with remaining 1 teaspoon kosher salt.
4 Spoon rhubarb mixture over the top of each piece of salmon, covering the surface, and then spoon any remaining sauce in between.
5 Roast in the preheated oven until an instant read thermometer inserted into thickest part of salmon reaches 125 to 130 degrees F (50 to 54 degrees C). 15 to 20 minutes. Garnish with thinly sliced green onion tops, and serve immediately.