Salmon with Rhubarb and Blueberry Sauce Recipe

We have a tiny little patch of rhubarb but you know how it is with rhubarb – each year it gets a little bit bigger. Last year I made my first ever Strawberry Rhubarb Pie and I made some Strawberry Rhubarb Jam. The strawberries haven’t come in yet this year but the rhubarb is about done. I figured I’d better do something with it before it just rotted into the ground. I was making fish for the hubby for dinner so I made Salmon with Rhubarb and Blueberry Sauce. He really enjoyed it.

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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

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Melt the butter in a saute 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 saute 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?

The hubby 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.