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.
Rhubarb Vanilla Bean Jam Butter Sauce
Vanilla Bean Jam (see recipe)
butter (I use organic)
Vegetables & Salad
trimmed and peeled
(or thin green beans)
or fresh spinach, cleaned
peeled and thinly sliced
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.
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.