We have a tiny little patch of rhubarb but you know how it is with rhubarb – each year it gets a little bit bigger. Last year I made my first ever Strawberry Rhubarb Pie and I made some Strawberry Rhubarb Jam. The strawberries haven’t come in yet this year but the rhubarb is about done. I figured I’d better do something with it before it just rotted into the ground. I was making fish for the hubby for dinner so I made Salmon with Rhubarb and Blueberry Sauce. He really enjoyed it.
Salmon with Rhubarb and Blueberry Sauce
Serves 2
- 2 6 oz salmon filets
- 2 TBS flour
- 1/2 tsp cumin
- chili powder to taste
- 1 tsp salt
- 1 TBS olive oil
For the Rhubarb Sauce:
- 2 cups chopped fresh rhubarb
- 2 TBS unsalted butter
- 1/2 cup brown sugar
- pinch of salt
- 1/2 tsp cardamom
- 2 TBS bourbon
- 1/2 cup fresh blueberries, preferably organic
- Melt the butter in a saute pan over medium heat.
- Add the rhubarb to the pan and stir to coat.
- Stir in the brown sugar, salt and cardamom. Let cook until the rhubarb softens.
- Add the bourbon and let cook for 5 minutes. Remove from heat.
- Stir in blueberries.
- Set sauce aside until ready to use.
Cook salmon:
- mix flour, salt, cumin and chili powder together.
- Dust salmon filets with flour mixture.
- Heat a saute pan over medium high heat. Add the oil
- Pan fry salmon on each side for 4- 5 minutes. Cook time will depend on thickness of the filets.
To plate: place salmon on rice or polenta then top with the rhubarb sauce.
How Was the Salmon with Rhubarb and Blueberry Sauce?
The hubby loved it! It was still just a bit tart since I hadn’t added that much sugar to it and the bourbon added a lovely underlying flavor note. I served it on polenta which added an earthy base.
A simple fresh salad with the first lettuce of the season rounded out the meal.
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Salmon with Rhubarb and Blueberry Sauce Recipe
a spicy, pan fried salmon with a delicious rhubarb sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 6 oz salmon filets
- 2 TBS flour
- 1/2 tsp cumin
- chili powder to taste
- 1 tsp salt
- 1 TBS olive oil
For the Rhubarb Sauce:
- 2 cups chopped fresh rhubarb
- 2 TBS unsalted butter
- 1/2 cup brown sugar
- pinch of salt
- 1/2 tsp cardamom
- 2 TBS bourbon
- 1/2 cup fresh blueberries, preferably organic
Instructions
- Melt the butter in a saute pan over medium heat.
- Add the rhubarb to the pan and stir to coat.
- Stir in the brown sugar, salt and cardamom. Let cook until the rhubarb softens.
- Add the bourbon and let cook for 5 minutes. Remove from heat.
- Stir in blueberries.
- Set sauce aside until ready to use.
Cook salmon:
- mix flour, salt, cumin and chili powder together.
- Dust salmon filets with flour mixture.
- Heat a saute pan over medium high heat. Add the oil
- Pan fry salmon on each side for 4- 5 minutes. Cook time will depend on thickness of the filets.
To plate: place salmon on rice or polenta then top with the rhubarb sauce.
Notes
I served this on polenta but it would be just as good on rice.
Keywords: rhubarb, salmon, rhubarb sauce
