MEDALLIONS OF SALMON IN RHUBARB VINAIGRETTE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 3 main-dish servings or 6 first courses
Number Of Ingredients 15
Steps:
- Snap the ends of the asparagus off where they break naturally, peel the ends with the tips and steam until crisp-tender and still bright green, about 5 minutes. Set aside.
- Form each piece of salmon into a medallion by winding it around itself, starting with the thickest part. Tie each medallion with butcher's string, or secure with toothpicks. Place on a baking sheet lined with parchment, cover with plastic wrap and refrigerate.
- Place the salmon bones in a small saucepan. Add the wine, clam juice, shallots, bay leaf, parsley stems and thyme. Simmer to reduce to 1/2 cup. Strain through a fine strainer into a blender jar.
- Place the rhubarb in a saucepan, add 1/3 cup water and cook over low heat until the rhubarb has disintegrated, about 10 minutes. Add the rhubarb to the blender jar. Blend until smooth. Add the mustard, salt, pepper, lemon zest and olive oil to make a vinaigrette-style sauce. Adjust the mustard and oil to taste.
- Use a little of the olive oil to coat a heavy skillet. Season the medallions with salt and pepper, place them in the skillet, cover with a lid that fits into the skillet so it sits directly on the fish and cook over very low heat, turning frequently, until just done -- still translucent in the very center, 4 to 5 minutes. Remove the string or toothpicks.
- Spoon a pool of the sauce onto each plate. Add a medallion of salmon, top it with two asparagus tips and sprinkle with chopped cherries or cranberries and scallion slivers.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 41 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 8 grams, Sodium 1327 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED SALMON AND RHUBARB
With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine.
Provided by Bev I Am
Categories Fruit
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees, or its highest temperature.
- 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.
- 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.
- Bake until almost opaque throughout, about 17-20 minutes.
- Spoon rhubarb onto center of warmed plates.
- Lift fillets from pan, leaving skin behind if desired.
- Place fillets on rhubarb.
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