Salmon with Rhubarb

We had rhubarb in our garden when I was a child, and we would eat the young stalks raw, dipping them into some sugar to cut the sour acid taste. I loved the flavour then, as much as I love it now. I learnt to use rhubarb in tarts, compote or jam but never in a savoury combination. So I experimented with the stalks and found that the salty seared taste of salmon is an ideal match for a sour-savoury sauce with rhubarb.  

 

Ingredients | Serves 4
600 g Fresh salmon filets
500 g
 Rhubarb stalks
15 g Fresh ginger
2 Zucchini
150 ml Fish stock
3 Tbsp Kikkoman Soy sauce
  Oil for frying
  Sugar salt and pepper for seasoning

 

Preparation

  1. Cut the salmon filets into large cubes and marinate them with the soy sauce. Set aside for at least 30 minutes. The soy sauce will later add to the seared flavour and colour.

  2. Wash the rhubarb stalks and cut them into small cubes. Set a few aside for the decoration later. Finely chop the ginger. Wash the zucchini and cut them into thin slices. Sprinkle a little salt over them.

  3. Put the rest of the rhubarb stalks and the chopped ginger with some water in a blender and puree. Drain the puree through a sieve into a saucepan.

  4. Add the fish stock to the drained rhubarb juice and heat the pan to a simmer and let the sauce cook.

  5. Heat a skillet with a little oil and fry the zucchini slices until they are soft and browned. Put them on a plate in the heated oven (80° C) to keep them warm.

  6. Dab the marinated salmon cubes dry and fry them in the same skillet add a little more oil if necessary. Fry the fish over a gentle heat until browned on two sides. Don't overcook the fish.

  7. Taste the sauce – balance and season to taste with salt and pepper, and if necessary with a pinch of sugar. Add the set-aside rhubarb cubes for decoration to the sauce and cook for another 2-3 minutes.

    Serve | Place the zucchini slices on the plate, spoon the sauce with the rhubarb cubes around and place the salmon cube on top.