Baked Salmon with Stewed Rhubarb

This is an adaptation from a Central Market recipe I had the pleasure of tasting a few days ago. With the remainder of my mixed greens, I decided to add sauteed greens to the plate. Serving the greens between the rice and salmon makes for a beautiful and dramatic presentation.

Ingredients

12 ounce salmon fillet, cut into 4 pieces
Black pepper
Sea salt

Preheat the oven to 425°F. On a baking sheet, covered with greased foil, place your salmon fillets skin side down. Sprinkle on a bit of pepper and sea salt. Bake for about 12-15 minutes. If the salmon is not opaque and does not flake when prodded with a fork, bake for 5 to 8 minutes longer, or until cooked.

Serve on a bed of sauteed greens and rice with a spoonful of stewed rhubarb on top. See recipes below.

Stewed Rhubarb

Ingredients

2 stalks rhubarb, sliced
¼ cup water
½ cup sugar
1 teaspoon lemon zest
1 teaspoon coriander
¼ teaspoon cinnamon
Pinch cayenne pepper
Pinch salt and pepper

In a small saucepan over medium-low heat, simmer together all of the ingredients until the rhubarb has broken down and the sauce is thick.

Sauteed Greens

Ingredients

1 bunch mixed greens (chard, collard, kale, etc.), chopped (stem the kale and collard)
3 cloves garlic, chopped fine
¼ onion, diced
Olive oil

Heat up the olive oil in a skillet over medium heat. Drop in the garlic and onion. Let cook until translucent. Add the greens and cover. Let them steam for about 5-8 minutes.