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American·Main

Roasted Rhubarb Salmon

A unique savory application for rhubarb, this dish features salmon poached in a tangy, citrusy rhubarb sauce while it roasts, resulting in an incredibly moist and buttery texture.

Prep

15m

Cook

25m

Total

40m

Serves

4

Method

  1. 01

    Trim and dice the rhubarb into small, even pieces. Slice the green onions, keeping the white and light green parts separate from the dark green tops.

    Step 1
    Watch · 0:22
  2. 02

    In a saucepan over medium-high heat, combine the diced rhubarb, white/light parts of the green onions, butter, lime juice, rice vinegar, and honey. Season with salt and a pinch of cayenne. Simmer for 3 to 4 minutes, stirring occasionally, until the rhubarb softens and breaks down into a chunky sauce. Remove from heat.

    Step 2
    Watch · 1:43
  3. 03

    Cut the salmon fillet into equal-sized portions (about 8 ounces each). Place the salmon in a lightly oiled baking dish and season the tops generously with kosher salt.

    Step 3
    Watch · 2:44
  4. 04

    Spoon the rhubarb mixture over the salmon, ensuring the tops are completely covered and allowing some sauce to spill down the sides.

    Step 4
    Watch · 3:26
  5. 05

    Roast the salmon in the center of a preheated 450°F (230°C) oven for 15 to 20 minutes. For perfect results, use a thermometer to pull the fish when the internal temperature reaches 125°F to 130°F (52°C to 54°C).

    Step 5
    Watch · 3:59
  6. 06

    Scatter the reserved dark green onion tops over the fish. Serve immediately, spooning extra sauce from the bottom of the dish over each portion.

    Step 6
    Watch · 4:14

From Chef John

  • “You guys are after all the Tony Hawks of flavor in your dice stocks.”
  • “The key to achieving this, besides roasting it covered in a sauce, is to use a thermometer to nail that temp.”
  • “Rhubarb has such a beautiful tangy citrusy flavor and it really does marry perfectly with this rich fatty fish.”