Sautéed Salmon with Rhubarb Marmalade

Name: Sautéed Salmon with Rhubarb Marmalade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 1 teaspoon grated peeled ginger; 0 teaspoons ground allspice; 113 grams pea shoots or watercress; 454 grams rhubarb, stalks only, cut into 1-inch pieces; 680 grams salmon fillets with skin; 4 servings Salt and freshly ground pepper; 59 milliliters sugar; 1 vanilla bean, split lengthwise and seeds scraped; 177 milliliters water

Sautéed Salmon with Rhubarb Marmalade is a gluten free, dairy free, fodmap friendly, and pescatarian recipe with 4 servings. One serving contains 352 calories, 36g of protein, and 15g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up canolan oil, vanilla bean, ground allspice, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a saucepan, combine the water, sugar, ginger, allspice and vanilla bean and seeds.

Ingredients you will need

Vanilla Bean

Allspice

Ginger

Seeds

Sugar

Water

Equipment you will use

Sauce Pan

Add the rhubarb; bring to a boil. Cook over moderate heat, stirring occasionally, until the sauce is jamlike, about 20 minutes. Season with salt and pepper. Discard the vanilla bean.

Ingredients you will need

Salt And Pepper

Vanilla Bean

Rhubarb

Sauce

In a nonstick skillet, heat the oil over moderately high heat. Season the salmon with salt and pepper. Cook, turning once, until lightly browned, 8 minutes. Spoon the sauce onto plates, top with the salmon and pea shoots and serve.

Ingredients you will need

Salt And Pepper

Pea Shoots

Salmon

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1Tbsp

canola oil 1teaspoon

grated peeled ginger 0teaspoons

ground allspice 113grams

pea shoots or watercress 454grams

rhubarb, stalks only, cut into 1-inch pieces 680grams

salmon fillets with skin 4servings

Salt and freshly ground pepper 59milliliters

sugar 1

vanilla bean, split lengthwise and seeds scraped 177milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.