DiSpirito's Seared Salmon with Onions and Rhubarb

Name: DiSpirito's Seared Salmon with Onions and Rhubarb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken stock or canned low-sodium broth; 454 grams fava beans, shelled; 1 teaspoon fresh lemon juice; 454 grams bulb onions or sweet white onions, thinly sliced; 59 milliliters turbinado sugar or palm sugar (See Note); 227 grams rhubarb, trimmed and sliced diagonally 1/3 inch thick; 680 grams salmon fillets, skin on; 4 servings Salt and freshly ground pepper; 355 milliliters dry fino sherry; 1 thyme sprig; 3 Tbsps unsalted butter; 4 servings Vegetable oil

Need a gluten free and pescatarian main course? DiSpirito's Seared Salmon with Onions and Rhubarb could be a tremendous recipe to try. This recipe makes 4 servings with 736 calories, 45g of protein, and 34g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of chicken stock, thyme sprig, rhubarb, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rhubarb you could follow this main course with the Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles as a dessert. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved.

Ingredients you will need

Sherry

Sugar

Equipment you will use

Sauce Pan

Add the rhubarb and cook until just tender, about 1 minute. Strain the rhubarb in a colander set over a bowl to catch the cooking liquid. Return the liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes.

Ingredients you will need

Rhubarb

Equipment you will use

Colander

Sauce Pan

Bowl

Melt the butter in a medium saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onions and cook over low heat, stirring, until softened, about 1 minute.

Ingredients you will need

Onion

Add the chicken stock and thyme sprig and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes.

Ingredients you will need

Salt And Pepper

Chicken Stock

Onion

Thyme

In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl and refresh under cool running water. Peel off the tough bean skins and add the favas to the onions.

Ingredients you will need

Fava Beans

Onion

Beans

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Heat a cast-iron skillet. Lightly coat the salmon fillets with some vegetable oil and season with salt and pepper. Cook the salmon, skin side down, over moderately high heat until the skin is very crisp, about 4 minutes. Turn the salmon and cook over moderate heat until barely cooked through, about 4 minutes more, depending on the thickness of the fillets.

Ingredients you will need

Salt And Pepper

Salmon

Vegetable Oil

Equipment you will use

Frying Pan

To serve, discard the thyme sprig and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Spoon the rhubarb onto 4 large plates and set the onions alongside. Top with the salmon and serve at once.

Ingredients you will need

Salt And Pepper

Lemon Juice

Rhubarb

Onion

Salmon

Sherry

Thyme

Equipment

Ingredients

Servings:

118milliliters

chicken stock or canned low-sodium broth 454grams

fava beans, shelled 1teaspoon

fresh lemon juice 454grams

bulb onions or sweet white onions, thinly sliced 59milliliters

turbinado sugar or palm sugar (See Note)227grams

rhubarb, trimmed and sliced diagonally 1/3 inch thick 680grams

salmon fillets, skin on 4servings

Salt and freshly ground pepper 355milliliters

dry fino sherry 1

thyme sprig 3Tbsps

unsalted butter 4servings

Vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.