Introduction
This grilled salmon with rhubarb chutney is a bold and elegant dish that balances sweet, tangy, and savory flavors. The rhubarb, often reserved for desserts, shines in this spiced and slightly acidic chutney. Paired with perfectly seared salmon, it creates a springtime plate that’s vibrant, refined, and surprisingly easy to prepare.
Why You’ll Love This Recipe
It’s simple yet impressive. The chutney can be made ahead, making it ideal for entertaining. This recipe brings out rhubarb’s savory side in a fresh and unexpected way. It’s perfect for a weeknight dinner or a special gathering.
Recipe Origins
This dish draws inspiration from Northern European cuisine, where fatty fish like salmon are often paired with tangy or fruity condiments. The rhubarb chutney, flavored with ginger and golden raisins, pays homage to Scandinavian and Baltic flavor traditions.
Nutrition Information
Calories: 460
Fat: 24g
Carbohydrates: 30g
Protein: 28g
Sodium: 420 mg
Quick Facts
Preparation Time: 35 min
Cooking Time: 35 min
Rest Time: 24 h
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
The chutney keeps for up to 1 week in the fridge in a sealed jar. Reheat salmon gently in a skillet or a 320°F (160°C) oven. Avoid microwaving to prevent drying out the fish.
Serving Suggestions
Serve with steamed potatoes or plain white rice. A crisp herb salad on the side and a glass of white Cassis wine from Provence make this a balanced, sophisticated meal.
Common Mistakes
High heat: dries out the salmon
Too much sugar: overwhelms the chutney
Poorly prepared rhubarb: can be stringy
Too much vinegar: masks the delicate flavors
Recipe Variations
Vegetarian: Swap salmon for grilled tofu
Different fish: Try sea bass or mackerel
No sugar: Use honey or maple syrup in moderation
Frequently Asked Questions
Can I prepare the chutney in advance?
Yes, it tastes better after resting overnight.
Can I freeze the chutney?
Yes, freeze in small jars or containers.
How do I know if the salmon is cooked?
The flesh should turn opaque and flake easily with a fork.
Ingredients
- 4 salmon fillets
- 1 lb rhubarb
- 1 onion
- ½ cup golden raisins
- 1 inch fresh ginger
- 1¼ cups light brown sugar
- 4 tablespoons buckwheat groats
- 1 cup white vinegar
- Fresh dill
- 1 tablespoon olive oil
- Salt
- Black pepper
Instructions
1- The day before, peel the rhubarb and cut into small pieces. Peel and finely chop the ginger. Soak raisins in hot water for 15 minutes. Thinly slice the onion.
2- In a saucepan, bring the vinegar and sugar to a boil. Add rhubarb, onion, ginger, and raisins. Simmer over low heat for 30 minutes until it forms a thick but not caramelized compote. Let cool and refrigerate overnight.
3- The next day, toast buckwheat groats in a dry skillet for 1 minute. Heat olive oil in a large pan. Place salmon fillets skin-side down and cook for 3 minutes. Flip and cook for another 3 minutes.
4- Serve each salmon fillet with a generous spoon of rhubarb chutney. Sprinkle with toasted buckwheat and fresh dill. Season with salt and pepper to taste.
