Rhubarb-Ginger Salmon

Rhubarb-Ginger_Salmon.jpg

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!:

Ingredients:
(Serves 4)

• 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.

Rhubarb-Ginger_Salmon_Ingredients.jpg

How To:
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.

Rhubarb-Ginger_Salmon_Step1.jpg

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.

Rhubarb-Ginger_Salmon_Step2-3.jpg

(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..)

Enjoy!

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…)

Have a nice day!

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