Salmon with Rhubarb Vanilla Bean Butter Sauce

Salmon with Rhubarb Jam Butter Sauce with Spring Vegetables

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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.

Prep Time10

Cook Time18

Total Time28

Course: Fish Course, Main Course

Cuisine: American

Keyword: Rhubarb Vanilla Bean Butter Sauce, Salmon with Rhubarb, Spring Salmon

Servings: servings

Author: Karen Sheer a zest for life

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

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

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