Salmon with Rhubarb Marmalade

Adapted from: Food & Wine Magazine

Rhubarb Marmalade:

¾ cup water

¼ cup sugar

¼ tsp. ground ginger

¼ tsp. ground allspice

½ vanilla bean, split lengthwise and seeds scraped

1 lb. rhubarb, cut into 1 inch pieces

Salmon fillets

Canola oil

Salt & Pepper

To make the marmalade, combine all ingredients in a medium saucepan. Bring to a boil, cook over moderate heat, and stir occasionally until the sauce is jam-like. Remove from heat and discard the vanilla bean.

Pre-heat a saute pan or a grill. Coat salmon with canola oil and season with salt and pepper. Cook, turning once, until cooked through.

Spoon the sauce over the top of salmon and serve.

Printed from SavoryLessons.blogspot.com