Roasted Rhubarb Salmon
For Chef John's roasted rhubarb salmon, thick-cut salmon fillets are topped with a tangy, citrusy rhubarb sauce and roasted in the oven. The result are perfectly cooked, perfectly moist salmon filets.
Ingredients
- 2 cups diced rhubarb
- 1/3 cup sliced green onions, white and light green parts, dark green tops reserved for garnish
- 2 tablespoons unsalted butter
- 1 lime, juiced
- 1/4 cup seasoned rice vinegar
- 4 teaspoons honey
- 1 1/2 teaspoons salt, divided, or to taste
- 1 pinch cayenne pepper
- 4 (8 ounce) thick, center-cut salmon filets, bones and skin removed
- 2 teaspoons vegetable oil
Directions
- 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,
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- Spoon rhubarb mixture over the top of each piece of salmon, covering the surface, and then spoon any remaining sauce in between.
- 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.
