Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce

Fresh from the garden, succulent rhubarb gives a lovely tang to this Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce.

Ingredients

for the salmon:
4 (6-ounce) wild salmon fillets, skin on and pin bones removed
2 tablespoons soy sauce
2 tablespoons sesame seeds
1 green onion, finely sliced

for the rhubarb sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1 cup rhubarb, thinly sliced tossed with 1 teaspoon sugar
3 green onions, cut into 1- inch pieces
½ red bell pepper, cut into strips
1 teaspoon jalapeños, fresh or canned
2 tablespoons Sweet Chili Sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar

Directions

Preheat the oven to 400˚F.

Place the fillets on a parchment-lined baking sheet. Brush with the soy sauce and sprinkle with the sesame seeds. Roast for 15-20 minutes or until fish flakes easily when tested with a fork.

the rhubarb sauce:
Heat the oil in a large skillet over medium heat. Add the garlic and ginger, cook for 30 seconds. Add the rhubarb, green onions, bell pepper and jalapeños. Sauté 1 minute, reduce heat to low and add the Sweet Chili Sauce, rice vinegar, soy sauce and brown sugar. Cook to heat through.

To serve, transfer salmon to warm dinner plates, spoon rhubarb sauce over, garnish with green onion and serve right away.

Makes 4 servings

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