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Salmon with Rhubarb Jam Butter Sauce with Spring Vegetables

Salmon with Rhubarb Vanilla Bean Butter Sauce

My favorite Spring Meal!
Perfectly cooked Salmon with a luscious Rhubarb Vanilla Bean Sauce and a Spring Vegetable Salad

Simple to prepare ~ Make my Rhubarb Vanilla Bean Jam and the sauce is a snap.

On the plate: Steamed Chinese Long Beans, Jumbo Asparagus, Spinach and Watermelon Radish dressed with my Simple Rhubarb Vinaigrette.

Shrimp with Rhubarb Vanilla Bean Butter Sauce with asparagus in a white plate — **An alternative: Shrimp with Rhubarb Vanilla Bean Butter Sauce**

4 servings

Ingredients

Salmon:

4, 6 – 8 ounces salmon fillet

3 teaspoons neutral oil, divided

¼ teaspoon smoked paprika

¼ teaspoon sea salt

Rhubarb Vanilla Bean Jam Butter Sauce

2 tablespoons Karen’s Rhubarb
Vanilla Bean Jam (see recipe)

3 tablespoon rosé wine

1 tablespoon red wine vinegar

½ teaspoon finely minced garlic

3 tablespoons cold unsalted
butter (I use organic)

Vegetables & Salad

8 Jumbo asparagus,
trimmed and peeled

½ pound Chinese long beans,
(or thin green beans)

1 cup Malabar Spinach,
or fresh spinach, cleaned
and dried

¼ cup watermelon radish
peeled 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) add the rose 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.

I’m serving the salmon & sauce with steamed Chinese long beans, steamed jumbo asparagus, Malabar spinach and sliced watermelon radishes.
I drizzle my rhubarb vinaigrette on top.
~ Steam vegetables until tender crisp – add to plate around the salmon & sauce.
Add spinach and radishes and drizzle over some 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.

Please see blog/post for lots more photos and information.

See all of my Rhubarb recipes here: My Love of Rhubarb category. Yes… I’m obsessed!

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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