Salmon with Rhubarb and Blueberry Sauce Recipe

Salmon with Rhubarb and Blueberry Sauce

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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

rhubarb sauce

  • 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.

Salmon with Rhubarb and Blueberry Sauce

A simple fresh salad with the first lettuce of the season rounded out the meal.

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