Roasted Salmon and Rhubarb Sauce

submitted by butterflydog
from NYS, US

1 lb rhubarb, cut into 1/4 inch pieces (about 3 1/2 cups)
1/3 cup sugar
juice of 1/2 fresh lemon or to taste
Splash of white wine ( optional )
6 (6 ounce) salmon fillets, about 1 inch thick,pin bones removed
salt & freshly ground black pepper to taste

I recently tried this Williams Sonoma recipe and we did enjoy it. I always
like to try new salmon recipes . This is very simple and one can get
inventive and even doctor up the tangy rhubarb sauce say with chopped
cilantro or another flavor they would like to enhance if desired.
Preheat oven to 500 degrees. 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 ( I 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.

Yield: 6 servings.

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