Rhubarb Roasted Salmon Recipe - NYT Cooking - The New York Times

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

In this speedy, rosy weeknight dinner, a tart ginger-rhubarb sauce lends brightness to rich, buttery roasted salmon fillets. It’s used in two ways here. First, it’s spooned over the fillets before roasting, allowing the bits of rhubarb to singe and caramelize in the oven’s high heat. Then, more sauce is served alongside for a fresher, zippier bite. To balance the rhubarb’s astringency, a few tablespoons of sugar are stirred into the sauce, but feel free to adjust the amount to taste. It should strike a balance between tangy and sweet. For the pinkest, prettiest sauce, seek out the reddest rhubarb stalks you can find.

Featured in: This Sweet-Tart Roasted Salmon Is Ready in No Time

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Ingredients

Yield: 4 servings

• 3scallions, thinly sliced
• 2tablespoons granulated sugar, more to taste
• 1tablespoon rice vinegar, more for serving
• ½teaspoon grated fresh ginger, more to taste
• Salt
• 6ounces rhubarb, trimmed and sliced 1-inch-thick (1⅓ cups)
• 4(6- to 8-ounce) skin-on salmon fillets
• Freshly ground black pepper
• 3tablespoons unsalted butter, cubed
• Red-pepper flakes, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

529 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 41 grams protein; 631 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, if you like, for easier clean up.

2. Set aside about 2 tablespoons of the scallion greens for serving. In a medium saucepan, combine remaining scallions, sugar, vinegar, ginger and a pinch of salt. Bring to a simmer over medium heat and simmer until the sugar has dissolved.

3. Add the rhubarb. Cover pan, and cook, stirring occasionally, until the rhubarb is just tender, about 5 minutes. Remove pan from heat and, using a spoon or fork, mash the mixture until it falls apart into a chunky purée. Taste and add more sugar, vinegar, ginger and salt if needed. It should taste balanced between sweet, tangy and salty.

4. Arrange salmon skin side down on the prepared baking sheet. Season lightly with salt and pepper. Spread half of the rhubarb mixture on top of the fillets (save remaining rhubarb for serving). Top fillets evenly with cubed butter. Roast for 8 to 13 minutes, or until the salmon is just cooked through.

5. Garnish the fillets with the reserved scallions, red-pepper flakes (if using) and, if you like, a drizzle of rice wine vinegar. Serve with the remaining rhubarb sauce.

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Rhubarb Roasted Salmon Recipe - NYT Cooking - The New York Times
"food recipes" - Google News
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