My favorite Spring Meal!
Perfectly cooked Salmon with a luscious Rhubarb Vanilla Bean Sauce and a Spring Vegetable Salad
Spring Rhubarb Season is Here at Last! Rhubarb Jam is easily transformed into this luscious Rhubarb Butter Sauce.
I love the process of Jam-making! Finding the perfect seasonal fruit and stirring it up in a pot with organic pure cane sugar and complementary flavoring ingredients.
What to do with it?
The jam’s sweet flavor has a tang and an exceptional ruby toned color.
I love to use it as a base for savory treatments!
Rhubarb Vanilla Bean Jam Butter Sauce is a savory sauce with the jam as it’s base.
I have a special place in my heart for Rhubarb… ready to pick now through summer. My grandparents had plentiful rhubarb plants sprawling in their garden, and rhubarb pie was typically served after dinner. This beautiful ruby hued perennial has an unique flavor that is distinctive, tart and heavenly scented.
Rhubarb’s sourness is flattered by a constellation of other fruits and flavors, but I like to keep it simple, and not overpower with much… so the plant’s essence is forefront. Look for rhubarb at your local farmers’ market.
My Rhubarb Vinaigrette is super-simple ~ Make my Rhubarb Vinegar and whisk into a delicious dressing. Drizzling it over the vegetables.
I started this Spring’s Rhubarb recipe-testing with such joy and excitement!
Although my local farmers’ markets have not yet reopened for the season, I easily found rhubarb in many supermarkets and better grocery shops.
See all of my Rhubarb recipes here: My Love of Rhubarb category. Yes… I’m obsessed!
Let’s Celebrate Spring… Finally!
Karen
Salmon with Rhubarb Vanilla Bean Butter Sauce
Ingredients
Salmon:
- 24 ounces salmon fillet
- 3 teaspoons neutral oil, divided1/4
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
Rhubarb Vanilla Bean Butter Sauce:
- 2 tablespoons Karen’s Rhubarb Vanilla Bean Jam, (see recipe)
- 3 tablespoons rosé wine
- 1 tablespoon red wine vinegar
- 1/2 teaspoon fresh garlic, peeled; finely minced
- 3 tablespoons unsalted butter, cold (I use organic)
Vegetables & Salad:
- 8 jumbo asparagus spears, trimmed, peeled
- 1 1/2 pound Chinese long beans, (or green beans) steamed
- 1 cup Malabar Spinach, or fresh spinach, clean and dried & steamed
- 1/2 cup watermelon radish, peeled gently and thinly sliced
- 1 recipe Rhubarb Vinaigrette, (see recipe)
Instructions
Prepare the Salmon:
- Add cleaned and dried salmon to a plate to hold. Drizzle with 1 teaspoon oil, rub in smoked paprika and sea salt.Preheat oven to 350 degrees. Add 2 teaspoons of oil to a cast iron skillet or other skillet that is oven safe.Set heat to medium. Add salmon, skin side up in pan and cook until nice and golden underneath. Turn over and cook one minute, skin side down. Carefully add skillet to oven and cook until firm and cooked through, yet slightly underdone. Will take 5 – 10 minutes, depending on the thickness of the fish. Set aside.
Make the Rhubarb Vanilla Bean Butter Sauce:
- First, make the Rhubarb Vanilla Bean Jam (see recipe)To a small non reactive-pan (such as stainless steel or enamel) add the rosé wine, vinegar and minced garlic. Bring to a boil, then turn down to a simmer and reduce for just one minute. Add the rhubarb jam, stir in to incorporate.Take the pan off heat, contents will still be hot – add cold butter, one tablespoon at a time until emulsified into a beautiful sauce. Add 2 pinches of sea salt.Serve immediately – or very gently reheat when ready.
To Serve:
- Plate the salmon. Drizzle Rhubarb Vanilla Bean Butter Sauce all over. Add Spinach, Beans and Watermelon Radish to the plate. Top with my Simple Rhubarb Vinaigrette.
Ideas for side dishes:
- Rice, Couscous, Quinoa or Pasta also would be nice accompaniments. Other Spring Vegetables would be lovely as well – think artichokes, fava beans, fresh peas and fiddlehead ferns.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
