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Seared Salmon with Onions & Rhubarb




Source of Recipe


Rocco Dispirito


List of Ingredients




1 1/2 cups dry fino Sherry
1/4 cup turbinado or palm sugar (see Note)
1/2 pound rhubarb, trimmed and sliced diagonally 1/3 inch thick
3 tablespoons unsalted butter
1 pound bulb onions or sweet white onions, thinly sliced (see Note)
1/2 cup chicken stock or canned low-sodium broth
1 thyme sprig
Salt and freshly ground pepper
1 pound fava beans, shelled
Four 6-ounce salmon fillets, skin on
Vegetable oil
1 teaspoon fresh lemon juice



Recipe



In a medium saucepan, combine the Sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the rhubarb in a colander set over a bowl to catch the cooking liquid. Return the liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes.

Melt the butter in a medium saucepan. Add the onions and cook over low heat, stirring, until softened, about 1 minute. Add the stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes.

In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl and refresh
under cool running water. Peel off the tough bean skins and add the favas
to the onions.

Heat a cast-iron skillet. Lightly coat the salmon fillets with some oil and season with salt and pepper. Cook the salmon, skin side down, over moderately high heat until the skin is very crisp, about 4 minutes. Turn the salmon fillets and cook over moderate heat until they are barely cooked through, about 4 minutes more, depending on the thickness of the fillets.

To serve, discard the thyme sprig and rewarm the onion mixture; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Spoon the rhubarb onto 4 large plates and set the onion mixture alongside. Top with the salmon fillets and serve
at once.

Serves 4.

Note: Turbinado sugar is available at most supermarkets, and palm sugar is available at Asian groceries. Bulb onions, which are immature onions harvested early in the season, are available in the produce department of some supermarkets and in most specialty food stores.