Bright, elegant, and surprisingly simple, this Seared Salmon with Ginger-Rhubarb Marmalade pairs tender salmon with a delicate sauce that’s both tangy and aromatic. Fresh rhubarb is simmered with ginger, vanilla, and a touch of allspice, creating a vibrant marmalade that perfectly complements the richness of the fish. This dish is a true showstopper — ideal for spring or early summer dinners when rhubarb is at its peak. Serve it with tender pea shoots or watercress for a fresh, restaurant-worthy presentation that comes together effortlessly in under 30 minutes.
INGREDIENTS:
3/4 cup water
1/4 cup sugar
1 teaspoon grated peeled ginger
1/4 teaspoon ground allspice
1/2 vanilla bean, split lengthwise and seeds scraped
1 lb. rhubarb, stalks only, cut into 1-inch pieces
Salt and freshly ground pepper
1 tablespoon canola oil
4 (6-ounce) salmon fillets with skin
4 ounces pea shoots or watercress
METHOD:
In a large saucepan, combine the water, sugar, grated ginger, allspice, vanilla bean, and seeds. Stir to dissolve the sugar, then add the rhubarb pieces. Bring the mixture to a boil over medium-high heat, then reduce to medium-low. Simmer gently, stirring occasionally, until the rhubarb breaks down and the sauce thickens to a jam-like consistency — about 20 minutes.Remove and discard the vanilla bean. Season to taste with salt and freshly ground pepper. Keep warm.
Heat the canola oil in a large nonstick skillet over medium-high heat. Pat the salmon fillets dry and season both sides with salt and pepper. Place the fillets skin side down in the pan and cook for 4–5 minutes, until the skin is crisp and the fish is mostly opaque. Turn carefully and cook for 2–3 minutes more, depending on thickness, until just cooked through.
Spoon about ¼ of the warm rhubarb marmalade onto each plate. Top with a seared salmon fillet and garnish with fresh pea shoots or watercress. Serve immediately.
SERVING SUGGESTIONS:
-
With Sides: Pair with herbed couscous, roasted asparagus, or a simple green salad.
-
Wine Pairing: A chilled rosé, pinot gris, or dry riesling beautifully complements the tangy-sweet marmalade.
-
Presentation Tip: For a touch of shine, brush a little of the rhubarb marmalade over the top of the salmon just before serving.
YIELD: Serves 4
