Savory Rhubarb Recipe: Poached Salmon with Rhubarb Yogurt
Salmon fillet is poached to tender perfection in a liquid of pink peppercorn and lemon peel and served cold. This light springtime meal features Rhubarb as a main ingredient. Rhubarbs stringy texture softens up after the chopped stalks are macerated for several hours in honey. Mixing the rhubarb with greek yogurt creates a creamy, tangy and not too sweet sauce to pair with the peppery salmon fillet.
Ingredients
- 1/2 stalk Rhubarb Chopped
- 1/2 cup Greek Yogurt Plain
- 1 tbsp Honey
- 2 Fillets Salmon about 3-4 ouces each
- 1 tsp Pink Peppercorn crushed
- 2 peels Lemon 1 inch in length each
Instructions
Honeyed Rhubarb Yogurt
- Slice rhubarb stalk into thirds, then chop into 1/3 inch slices.
- Place chopped rhubarb in bowl and cover with tablespoon honey mixing gently to cover. Refridgerate at least 2 hours or overnight, macerating the rhubarb until soft.
- Place plain greek yogurt in bowl
- Mix macerated, chopped rhubarb into yogurt
Pink Peppercorn Poached Salmon
- Place both salmon fillets in medium saucepan, skin side down and sprinkle with crushed red peppercorn. Place lemon peels in pot.
- Add water until just covering salmon and place lid on top. Bring saucepan to a boil over high heat, rduce heat to a simmer and cook for 5 minutes. Remove pan from heat source and allow salmon to rest in peppercorn liquid for an additional 10 minutes.
- Remove salmon from pan and allow to cool in refridgerator for 30 minutes to an hour before plating. Serve poached salmon with a scoop of rhubarb yogurt. I like to serve this meal with simple, fresh spinach leaves.
Nutrition
Serving: 1servingCalories: 316kcalCarbohydrates: 13gProtein: 39gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 96mgSodium: 94mgPotassium: 948mgFiber: 1gSugar: 11gVitamin A: 83IUVitamin C: 2mgCalcium: 94mgIron: 2mg
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