Salmon with Rhubarb Sauce

This dish seems more spring like, but because you can buy frozen rhubarb, it can be served any time. 

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Salmon with Rhubarb Sauce

Source: Ellie Krieger

Serves 4

1 T olive oil
2 medium shallots, diced
1 1/2 inch piece ginger root, minced

8 oz rhubarb (red is the prettiest, but green tastes just as good), diced

1/4 c orange juice

1/2 c white wine

2-3 T honey

pinch of cayenne pepper

1/4 teas salt

1/8 teas freshly ground black pepper

4 6-oz salmon fillets, skinless if you prefer

1/3 c fresh basil leaves

Add shallots to heated olive oil in a 10-inch skillet or a medium saucepan. Cook until softened and add the ginger, cooking for about 30 seconds. Pour in the juice and wine; bring to a boil over high heat. Cook until the liquids have reduced by half and stir in the rhubarb. Reduce the heat to medium and simmer all until the sauce is thicker and the rhubarb has softened. Stir in the honey, cayenne and half of the salt. If the sauce is too thick, add a splash of water to loosen it a little.

In the meantime, heat up a skillet or a grill pan to cook the salmon. Heat to medium high and spray with cooking spray. Season the salmon with the remaining salt and pepper. Place the fillets in the skillet and cook for a total of 10 minutes per inch of thickness, flipping once, after the top has browned.

Cut the basil into ribbons and when the salmon is done, stir it into the sauce, except for a couple small portions for a garnish. Place about a quarter cup of sauce onto a serving plate and top with a salmon fillet and the garnishing basil.