RHUBARB
SAUCE TO SERVE WITH SALMON
2 stalks rhubarb
2 teaspoons extra-virgin olive oil
1 ½ tablespoons minced shallots
¼ cup red currant jelly
2 tablespoons water
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
Pull the strings from the rhubarb and dice finely ; measure ¾
cup. In a
small saucepan, heat olive oil over medium heat. Add shallots, and
sauté 2 minutes. Then add rhubarb, jelly and water, stirring to
melt.
Simmer 1 ½ minutes. ( the sauce will be slightly chunky.)
Remove from
heat and stir in salt and pepper.
Grill salmon filet until done. Pour rhubarb sauce over salmon. Sprinkle
with chopped pistachios (optional).
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE