Salmon with Rhubarb and Blueberry Sauce Recipe

Last year I made my first ever Strawberry Rhubarb Pie and I made some Strawberry Rhubarb Jam.  Looking for a fresh way to enjoy salmon? This Salmon with Rhubarb and Blueberry Sauce is a bold, unexpected combination that truly works and makes use of the rhubarb! The tangy rhubarb and sweet blueberries create a vibrant sauce that perfectly complements the richness of the fish. It’s a seasonal, elegant dish that’s as simple to make as it is impressive on the plate.

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 sauté 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 sauté 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?

We 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.