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
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- 1 1/2 pounds salmon skin off, cut into even pieces
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 rhubarb stalks sliced
- 2 purple onions thinly sliced
- 1/2 chili pepper sliced
- 2 teaspoons fresh ginger peeled and zested
- 2 tablespoons worcestershire sauce or soy sauce or juice of 1 lime or lemon
- 2 tablespoons honey
- 1 cup fresh basil chopped
- Sprinkle salt and pepper on the fish.
- 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.
- 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.
- Add ¾ cup of water and cover. Let cook for 7 minutes.
- Remove from pan and add fresh basil right before serve.
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