This Recipe Pairs a Savory Yogurt Rhubarb Sauce Poured over Poached Chilled Salmon. Poached Salmon with Honeyed Rhubarb Yogurt is a Dish Best Served Cold. Fresh Rhubarb is Sliced and Stirred into Cool, Tangy Yogurt while the Salmon takes on a Spicy Floral Kick, Thanks to Pink Peppercorns. Make this Meal Ahead and Enjoy the Savory Flavor of Rhubarb as an Entree.

This recipe takes slow cooking to another level using honey to macerate (break down) the normally tough stalks of Rhubarb to tender, melt in  your mouth chunks mixed into a tangy yogurt sauce that works wonders with fish. Pink peppercorn adds a slight floral kick to tenderly poached salmon and pairs beautifully with rhubarb in this satisfyingly cold dish. This recipe for Poached Salmon with Honey Rhubarb Yogurt uses salmon sprinkled with pink peppercorns to bring the floral notes of Rhubarb out in a beautiful way. If you are looking to Rhubarb in a savory entree instead of the typical dessert recipes, this one is for you. 

A Cooling Rhubarb Stalk Yogurt Sauce for Seafood

Rhubarb stalks grow readily in the spring time and are available for a short period of time. Make use of this seasonal ingredient in an unexpected way by incorporating it into a cooling, yogurt sauce to pair with fish, in this case equally pink salmon. Poached salmon with honeyed rhubarb yogurt is an impressive dish, that packs a ton of flavor through different cooking methods. Don’t be put off by the long resting time listed in the recipe. This is slow cooking in it’s most simple form. By chopping the rhubarb and allowing it to naturally break down due to the sugars in honey, a process called maceration, this recipe is actually very hands off and conveniently cuts down on time spent in the kitchen. The same goes for poaching the salmon. The poaching method allows for little stove top time and the peppercorns and lemon peel infuse flavor directly into the salmon during the boiling period. The salmon finishes cooking in the hot water even after you have removed the pan from the heat.