Tart fruits have long been paired with fatty or oily fish for a real taste sensation. Have you tried using Rhubarb instead of lemon? This recipe is from Melissa Clark at the New York Times who says, “In this speedy, rosy weeknight dinner, a tart ginger-rhubarb sauce lends brightness to rich, buttery roasted salmon fillets… The sauce should strike a balance between tangy and sweet. For the pinkest, prettiest sauce, seek out the reddest rhubarb stalks you can find.”

4 servings original recipe	2 servings my adaptation	Heat oven to 400F . Line rimmed baking sheet with parchment.
3 scallions, thinly sliced	2 scallions, thinly sliced	Take out 2 T, use remainder in next step
Sliced scallions ++++ 2 T granulated sugar ++++1 T rice wine vinegar +++++ ½ tsp grated fresh ginger ++++ pinch salt	Sliced scallions+++++ 1 T granulated sugar 1½ tsp rice wine vinegar ++++++ ½ tsp grated fresh ginger ++pinch salt	In a medium saucepan, combine these. Bring to a simmer over medium heat, then simmer until sugar has dissolved.
6 oz /1⅓ cups rhubarb, trimmed, sliced 1” thick	3 oz /2/3 cups rhubarb, trimmed, sliced 1” thick	Add rhubarb. Cover pan, and cook, stirring at whiles, until rhubarb is just tender, ~5 mins.
		Take pan off heat and, use a spoon or fork to mash rhubarb ino a chunky purée.
Sugar/vinegar/ginger/salt	Sugar/vinegar/ginger/salt	Taste, adjust flavors for a balance between sweet, tangy and salty. Divide in 2 equal portions.
four 4-5 oz skin-on salmon fillets ++++salt and pepper++++ 3 T unsalted butter, cubed ++½ of rhubarb sauce	two 4 oz skin-on salmon fillets ++++salt and pepper ++++ 1 tsp unsalted butter, cubed ++½ of rhubarb sauce	Put fish skin-side-down on baking sheet. Season lightly. Spread most of the rhubarb mixture on fish. Top evenly with butter. Roast 8-13 mins, or until just cooked.
The 2 T sliced scallions +++ Red-pepper flakes +++++ rhubarb sauce	The 2 T sliced scallions+++ Red-pepper flakes+++++ rhubarb sauce	Garnish fillets, serve with remaining rhubarb sauce.
	1/3 c peas per serving	Plate with peas.
529 calories… 35 g fat. 1 g fiber… 41 g protein 10 g carb… 65 mg Calcium… 631 mg Sodium	295 calories… 11 g fat. 4 g fiber….. 32.5 g protein… 10 g carbs… 65 mg Calcium… 315 mg Sodium

This is the blog of the Bennington Rhubarb Festival, started in 2013 to benefit the G.E.P. Dodge Library Building Fund.

If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.

The next blog installment will be posted on September 24, 2024. If you click the Follow button, all future posts will be sent straight to your inbox every month.