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! Feel free to substitute with fresh or canned pineapple.
This fish really tasted like butter. The trick is to buy really fresh fish, it’s so worth it! The jam can be made up to 5 days in advance, just bring to room temperature and place on top of fish and add fresh mint right before serving.
Miso is the elegant Japanese term for fermented soybean paste. When mixed with honey and spices and cooked it creates a unique but gentle flavor.
You can use any pasta for this recipe! My top picks would be orzo, Israeli couscous or thin spaghetti. If you want to make this without pasta, use a spaghetti squash instead!
This is the easiest and most delicious way to make glazed salmon! You will make the recipe again and again because of the flavors and little prep and cleanup! If you like things spicy be sure to chop the chili pepper at the end, it add such incredible flavor! (If you like medium spicy, remove the seeds, and if you don’t like spicy at all, discard it after its cooked)