Recipe courtesy of Rocco DiSpirito
Seared Copper River Salmon with Onions and Rhubarb
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 753
- Total Fat
- 40
- Saturated Fat
- 11
- Carbohydrates
- 47
- Dietary Fiber
- 13
- Sugar
- 23
- Protein
- 47
- Cholesterol
- 117
- Sodium
- 1286
Ingredients
1 1/2 cups dry (fino) sherry
1/4 cup turbinado or palm sugar
1/2 pound rhubarb, trimmed and cut on a bias
1 pound spring onions, thinly sliced
3 tablespoons unsalted butter
1/2 cup chicken stock
1 sprig of thyme
Salt and pepper
1 pound fava beans, shelled
Vegetable oil
4 6-ounce Copper River salmon fillets, skin-on
1 teaspoon fresh lemon juice
Directions
- In a medium saucepan, combine the sherry with the sugar 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 1/2 cup, about 8 minutes.
- Melt the butter in a medium saucepan. Add the onions, cover, and cook over low heat, stirring, until softened (about 15 minutes). Add the chicken stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes.
- In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the favas and add them to the onions.
- Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt and 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 cooked through, about 4 minutes more, depending on the thickness of the fish.
- To serve, discard the thyme sprigs 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. 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.