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SEARED SALMON WITH ONIONS AND RHUBARB




Source of Recipe


the web


List of Ingredients




1� cup dry (fino) sherry
� cup turbinado raw sugar
� lb rhubarb (trimmed and cut on a bias)
1 lb spring onions (thinly sliced)
3 tbsp unsalted butter
� cup chicken stock
1 thyme sprig
salt & pepper
1 lb fava beans (shelled)
vegetable oil
4-6 oz Copper River salmon fillets (skin-on)
1 tsp fresh lemon juice


Recipe



1. Combine sherry with sugar in a medium saucepan and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to � cup, about 8 minutes.
2. Melt the butter in a medium saucepan. Add the onions, cover and cook over low heat, stirring, until softened (about 5 Minutes). Add the chicken stock and thyme and a pinch of salt & pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes.
3. Cook fava beans in a medium saucepan of boiling water for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the beans and add them to the onions.
4. Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt & pepper. Grill the salmon over a medium hot fire, skin side down, until the skin is very crisp, about 4 minutes. Turn the salmon and grill over a medium fire until barely through, about 4 minutes more, depending on the thickness of the fish.
5. To serve, discard the thyme sprigs and rewarm the onions. Add the lemon juice and season with salt & pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Spoon the rhubarb onto 4 large plates and over the onions. Top with the salmon and serve at once.

Serves 4.