Roasted Wild Salmon and Chunky Rhubarb


1 lb Rhubarb cut into 1-inch chunks (about 4 cups)

1/3 cup sugar

Splash of dry white wine

Juice of 1/2 lemon, or to taste

6 Wild Salmon darn fillets from Connemara Smokehouse (or Organic Salmon Darnes)

Salt and freshly ground pepper to taste


Preheat an oven to 230°/Gas 8 or its highest temperature.

In a 2-quart saucepan, combine the rhubarb, sugar and wine. Cover and cook over low heat, stirring occasionally, until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes, adding water if necessary. Add the lemon juice. The sauce should be fairly thin.

Put the salmon fillets, skin side down, on a parchment or foil-lined baking sheet. Season with salt and pepper. Roast at 190°/Gas 5 until the fillets are almost opaque throughout, 17 to 20 minutes.

Spoon the rhubarb onto the center of 6 warmed plates. Lift the fillets from the baking sheet, leaving the skin behind. Place the fillets on the rhubarb and serve immediately.

Serve the salmon with crusty bread or a potato gratin

Serves 6.