RHubarb roasted salmon

Ingredients

• 1/2 yellow or white onion, thinly sliced

• 4 tablespoons sugar, more to taste

• 2 tablespoon rice vinegar, more for serving

• 1 teaspoon grated ginger (or 1/4 tsp ground ginger), more to taste

• Salt

• 6-8 stalks rhubarb, trimmed and sliced 1-inch-thick (2 2/3 cups)

• 1 full skin-on salmon fillet (~1.5-2lb, adjust rhubarb puree amount as needed)

• Black pepper

• 6 tablespoons butter, cubed

• Optional: scallions, red pepper flakes, and/or lemon for garnish

Instructions

1. Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, if you like, for easier cleanup.

2. In a medium saucepan, combine onions, sugar, vinegar, ginger, and a pinch of salt. Bring to a simmer over medium heat and simmer until the sugar has dissolved.

3. Add the rhubarb. Cover and cook for about 5 minutes, until the rhubarb is tender. Remove pan from heat and mash the mixture until it falls apart into a chunky purée. Taste add more seasonings if needed to balance the sweet, tangy, and salty.

4. Arrange salmon skin side down on the prepared baking sheet. Season lightly with salt and pepper. Spread half of the rhubarb mixture on top of the fillets (save remaining rhubarb for serving). Top fillets evenly with cubed butter. Roast for 8 to 13 minutes, or until the salmon is just cooked through. You can check by pressing a fork into the top of the fillet and seeing if the salmon is “flaky” (separating along the lines of the fillet). If so, it’s done, and you can remove it from heat.

5. Garnish and serve with the remaining rhubarb sauce.

from Melissa Clark’s Rhubarb Roasted Salmon recipe