A new recipe with rhubarb, but this time in a savory version. The salmon is cooked on a bed of rhubarb, shallots and maple syrup, which reduces the acidity of the rhubarb. A perfect dish for sweet and sour lovers.
Prep Time: 45 minutes
Baking Time: 15 minutes at 400°F (200°C)
Difficulty: easy
Yield: 4 servings
For the rhubarb-shallot filling
For the fish
Preheat oven to 400°F (200°C).
Cut the shallots into thin strips and the rhubarb into small pieces.
Heat oil in a non-stick pan. Sweat the shallots for about 3 minutes. Add the rhubarb and cook briefly, seasoning with a pinch of salt.
Add maple syrup and vinegar, mix, then immediately spoon filling into greased baking dish. Thin out the thyme and sprinkle it over the top.
Remove excess water from fish with paper towels. Place on the bed of rhubarb and shallots. Season with salt and pepper.
Bake for about 15 minutes at 400°F (200°C).
Serve with rice, quinoa, barley, etc.
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