TOP TIP OF THE MONTH… RHUBARBPosted 1 June 2017 by The Saucy Fish Co.
This month’s top tip recipe is perfect for the more adventurous foodie’s out there!
Rhubarb and salmon… yes we are going there. And before you ask, yes it’s going to be delicious!
June’s seasonal pick is Rhubarb, an unusual one we know, but a good one all the same. It possesses a strong, tart taste and is commonly used to make sweet deserts and pies. However, this month we’re reaping the benefits of this flavoursome food in a more savoury capacity.
For a bit of background - before we get cooking - one small cup of rhubarb provides 10 per cent of your recommended daily calcium intake plus a whole host of antioxidants that can help fight off heart disease.
Try our roasted salmon and rhubarb below (serves 2):
○ Cook from Frozen Salmon fillets
○ 200g of rhubarb
○ 50g sugar
○ A splash of dry white wine
○ Juice of ¼ lemon
○ Salt and pepper
Preheat an oven to 180°C and bake the two frozen fillets for a 28 minutes.
Meanwhile, heat oil in a frying pan and add the rhubarb, sugar, lemon juice, wine and a splash of water. Cover with a lid and turn down to a low heat, cooking for around 25 minutes. Continue to add water if necessary, and remove from the heat once the rhubarb is tender.
Serve up the salmon and rhubarb on a plate and enjoy this rather unique mid-week meal!
Top tip: Rhubarb wilts relatively quickly – so store it in the fridge and cook it pronto for max flavour.