Salmon with Rhubarb Vegetables
The salmon with rhubarb vegetables from Spoonsparrow is a great post‑workout dish for spring.
Ingredients
- 400 g rhubarb
- 2 stalks tarragon
- 0.5 Organic lemon
- 50 g purslane
- 4 tbsp olive oil
- 75 ml vegetable broth
- 1 tbsp honey
- Salt
- Pepper
- 1 tsp aged balsamic vinegar
- 600 g very fresh salmon fillet (4 pieces of 150 g each)
Instructions
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1.
Wash, trim, and cut the rhubarb into pieces. Wash the tarragon, shake dry, and pluck the leaves. Rinse the lemon hot, pat dry, grate finely, then squeeze out the juice. Wash the purslane and spin dry.
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2.
Heat 2 tbsp oil in a pan and sauté the rhubarb over medium heat for 2–3 minutes. Deglaze with vegetable broth. Add tarragon, honey, and lemon zest; bring to a boil, season with salt and pepper, remove from heat, and let cool slightly. Finish with balsamic vinegar.
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3.
Rinse the salmon under cold water, pat dry, drizzle with 1 tbsp lemon juice, and season with salt and pepper. Heat the remaining oil in a pan and sear the salmon on one side for 2 minutes. Flip and cook over low heat for another 1–2 minutes so the center stays slightly translucent. Plate the salmon fillets with rhubarb and garnish with purslane.
