Salmon with Savory Rhubarb Sauce

 

2 medium shallots (2 ounces)

1 ½ inch piece fresh ginger

1 large stalk rhubarb (about 8 ounces)

1 T. olive oil

¼ cup orange juice

½ cup white wine

3 T. honey

Pinch cayenne pepper

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

Cooking spray

4 6-ounce skinless salmon fillets

1/3 cup fresh basil leaves

 

Peel and dice the shallots. Peel the ginger and grate it finely. Dice the rhubarb. Heat the oil in a medium saucepan over a medium-high heat. Add the shallot and cook until softened, 1 minute. Stir in the ginger and cook for 30 seconds more. Add the orange juice and wine and bring to a boil over a high heat. Cook on high until the liquid is reduced by ¾, about 4 minutes. Stir in the rhubarb, return to a boil, then reduce the heat to medium and simmer until the rhubarb loses its shape and the sauce is thickened, about 6 minutes. Stir in the honey, cayenne and 1/8 tsp. of the salt. Remove from the heat and cover to keep warm until the salmon is ready. The sauce may be made to this point up to two day ahead and stored in an airtight container in the fridge. When ready to serve, gently warm over a low heat. While the sauce is simmering, spray a grill or grill pan with cooking spray and heat over a medium high heat. Season the salmon with the remaining 1/8 tsp. salt and the pepper. Cook the salmon for 10 minutes total per inch thickness, flipping once. While the fish is cooking cut the basil leaves into ribbons. Right before serving, stir all but 2 T. of the basil into the sauce. To serve, spoon about ¼ cup of the sauce onto each plate. Top each with a salmon fillet and garnish with the remaining basil.

 

Makes 4 servings

Serving Size: ¼ cup sauce and 1 salmon fillet

Calories 370

Total Fat 14 g

Fiber 1 g