1 lb rhubarb, cut into 1/4 in pieces (about 3 1/2 cups)
1/3 cup sugar (I substituted honey)
juice of 1/2 lemon, or to taste
6 salmon fillets (6 oz each and about 1 in thick), pin bones removed
salt and freshly ground black pepper
1 Preheat oven to 500 degrees or its higest temperature
2 In a small saucepan, combine rhubarb and sugar. Cover and cook over
low heat until rhubarb is falling apart, about 20 minutes, adding
water if necessary. Stir in the lemon juice. The sauce should be the
consistency of applesauce.
3 Arrange salmon fillets, skin side down, on a foil- or
parchment-lined baking pan. Season to taste with salt and pepper.
4 Bake until almost opaque throughout, about 17-20 minutes.
5 Spoon rhubarb onto center of warmed plates. Lift fillets from pan,
leaving skin behind if desired. Place fillets on rhubarb.
Serve with steamed asparagus and brown rice\
Serves: 6
Source: from The Best of Taste Cookbook, Williams Sonoma
Prepared by: Stacey for the April 2006 meeting.