Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roasted Salmon and Rhubarb Sauce
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- #68040
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound rhubarb, cut into 1/4 inch pieces
1/3 cup sugar
1/2 lemon, juiced, or to taste
1 tablespoon white wine (optional)
6 salmon fillets (6 ounce size), about 1 inch thick, pin bones removed
salt and freshly ground black pepper, to taste
directions
Preheat oven to 500 degrees F.
In a small saucepan, combine rhubarb and sugar. Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
Stir in the lemon juice. Wine is optional. The sauce should be the consistency of applesauce.
Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan. Season to taste with salt and pepper (can also use lemon pepper). Bake until almost opaque throughout, about 17-20 minutes.
Spoon rhubarb sauce onto center of warmed plates. Lift fillets from pan, leaving skin behind if desired. Place fillets on rhubarb. Garnish as desired.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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