Baked Salmon with Rhubarb
Baked Salmon and rhubarb are roasted together, then paired with wilted, garlicky chard. A fast and flavorful dinner! Gluten-free!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 shallots ( or sub ½ a red onion)
- 2 x 12 inch stalks rhubarb
- 2 tablespoons olive oil
- 2 salmon filets ( 4-6 ounces each) skinless, thicker cuts are best here
- 2 tablespoons maple syrup
- 2 tablespoons sherry cooking wine ( or sub 1 tablespoon balsamic vinegar)
- salt and pepper to taste
- 8 sprigs thyme
- 1 bunch chard- leaves chopped, stems chopped thinly and separated
- 1 tablespoon olive oil
- 4 fat garlic cloves- rough chopped
- salt and pepper to taste
- 1 teaspoon lemon zest
- squeeze lemon
Instructions
- 1
Preheat oven to 325F
- 2
Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4 inch pieces.
- 3
In a large ovenproof skillet, heat oil over medium heat. Saute shallot for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauting for one minute.
- 4
Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.
- 5
Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup just over rhubarb ( do not skimp here- see notes). Drizzle sherry wine ( or balsamic) over the rhubarb ( see notes). Sprinkle with ½ of the thyme leaves ( saving ½ for garnish at the end). Place in the oven and roast for 15 minutes. Check salmon after 10- and pull if necessary ( see notes) -continue cooking rhubarb for full 15 mins or when it is fork tender.
- 6
In another skillet, heat oil over medium heat. Add garlic and sauté until golden about 2 minutes. Add chard stems, sauté for 1-2 two minutes then add remaining chard and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.
- 7
Plate the salmon and divide rhubarb shallot mixture among the two plates. Add the wilted chard.
- 8
Spoon the flavorful liquid from the salmon pan over the salmon itself. Garnish with remaining sprigs of thyme.
- 9
Enjoy!