Today’s experiment was a typical “less-is-more” kind of thing…and not only was it quick and easy to make, it was delicious!
I’m happy I didn’t have any lemons at home when I made this, which if i did would have been the obvious choice to use. Instead I had to find something else to add a fresh sourness with, and since the garden is full of rhubarb this time of year I thought that could be a cool replacement…
To that I wanted a fresh spiciness, and thought ginger would probably make a nice contrast to the rhubarb.
So…here’s what I did, and I really think the rhubarb/ginger combo went great with the salmon!:
• One piece of fresh Salmon side, about 1.5 – 2 lb (700-900g).
• One large fresh Rhubarb stalk.
• One piece of fresh Ginger.
• 7 oz (200g) Cream Cheese.
• 1 tsp crushed Black Pepper.
• Pinch of Salt.
Pre-heat the oven to 400F (200C).
Mince the rhubarb over the medium side of a grater.
Put 2 tbsp of the minced pulp + 3 tbsp of the juice into a bowl.
Peel and mince the ginger over the same side of the grater until you’ve got 1 1/2 tbsp of it, and add it to the bowl.
Add the cream cheese, black pepper and salt to the bowl, and mix it all up using a spoon.
Grease a baking tray and place the salmon on it (skin down).
Spread the cream cheese mixture evenly over it, and bake it in the oven for about 30 minutes.
(If you want more color, turn on the broiler for the last 5-10 minutes, but keep an eye on it so it don’t burn..)
Note: If you don’t tolerate dairy, just omit the cream cheese…(I have not tried this without the cream cheese myself, but imagine it would work just fine…)