With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine.
With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine.
Preheat oven to 500 degrees, or its highest temperature.
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.
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.
Bake until almost opaque throughout, about 17-20 minutes.
Spoon rhubarb onto center of warmed plates.
Lift fillets from pan, leaving skin behind if desired.
Place fillets on rhubarb.
