I am always looking for recipes to compliment our homegrown rhubarb. My husband adores the flavor, but the two of us can only eat so many pies and crisps. I ran across this glaze from Ruth Reichl’s cookbook, My Kitchen Year. 

 

If you appreciate the exotic flavor of rhubarb, you will enjoy this simple yet, delectable dish. 

 

Yield 4 servings

 

1 lb. rhubarb, cut into ½-inch pieces

⅓ cup sugar

2 Tbsp water

1½ lb. salmon filet

Salt and pepper

3 Tbsp olive oil

 

In a medium-size pot, add the rhubarb, sugar, and water. Simmer while stirring until the rhubarb starts to fall apart. Strain it and set the glaze aside. 

 

Pat the salmon dry with a paper towel and season both sides of the filet with salt and pepper. In a large non-stick skillet on medium-high heat, add the olive oil. Once the oil is hot, place the salmon flesh side down and cook until golden brown on top. Turn the heat down to medium, flip the filet over, and continue cooking the fish until done to your preference. Approximately four minutes per side. Brush the glaze on the salmon and serve. 

 

Just Salt It, and enjoy!