Camden New Journal - Recipe for Salmon fillets with rhubarb by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 27th August 2008

Rhubarb, rhubarb. Why it’s on everyone’s lips

Rhubarb adds a seasonal twist to
classic dishes, says Clare Latimer

JUST in the past few days I have heard people raving about rhubarb. So, as the season is now upon us, I have made up two new recipes.
Rhubarb is very good for you (but don’t eat the leaves, as they are very toxic!). It can prevent constipation, and can benefit the liver, spleen and gallbladder so surely one of those things will work for you. I am feeling better already!

Salmon fillets with rhubarb
A very good change from plain poached salmon. I would serve this with lovely Jersey or English new potatoes cooked in mint and either some fresh-podded peas or a good salad. I have called these salmon fillets and not steaks because one reader rang to complain that steaks had the bone in them and I was not including them. These fillets are cut up and I do not mean whole fillets, as that would be a rather generous portion!
You can buy jars of stemmed ginger in syrup from most supermarkets.

Ingredients
Serves 4
4 x 125g salmon fillets
Splash white wine
Salt and freshly ground black pepper
Little butter
1 mixed teasp dried or fresh thyme, sage, oregano and paprika
1 stalk rhubarb, cut up
1 stemmed ginger root in syrup, chopped up small

Method
Preheat the oven 180C 350F Gas 4. Put the salmon fillets skin side up in an ovenproof dish. Add the white wine, salt and pepper, butter and then sprinkle the herbs and paprika over the skins.
Cover and cook for about 20 minutes or until just cooked; the flesh should flake easily and the juices should be steaming.
Meanwhile, put the rhubarb into a small saucepan with the chopped ginger and about one desert spoon of syrup and cook very slowly, covered, for about 10 minutes or until the rhubarb is cooked.
Add a little water if it starts to stick. Either puree or just stir well to break down the rhubarb into a sauce and serve with the cooked salmon.

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