Salmon with rhubarb jam
Rhubarb is a species of plant that has pinkish stalks that are crisp like celery with a strong, tart taste and is often prepared as though it were a fruit. I decided to turn it into jam and thus became the inspiration to this salmon dish! If you cannot find rhubarb feel free to substitute fresh (or canned) pineapple instead
Course: Main Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Sprinkle salt and pepper on the fish.
  2. Prepare a large nonstick sauté pan on high heat. Add 2 tablespoons of olive oil and get hot. Add rhubarb, onions and chili pepper and cook for 5 minutes, mixing often. Add the ginger, Worcestershire sauce and honey and mix well and move it all to one corner of the pan.
  3. Add the rest of the olive oil and get hot. Add the fish, face side down and place all the rhubarb jam on top of the pieces.
  4. Add ¾ cup of water and cover. Let cook for 7 minutes.
  5. Remove from pan and add fresh basil right before serve.
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