This grilled salmon with rhubarb chutney is bold, elegant, and full of springtime flavor. Rhubarb steps outside the dessert realm to star in a sweet, tangy condiment that pairs beautifully with seared salmon. The dish is refined yet simple, perfect for a weeknight meal or a special gathering.
Why You’ll Love This Recipe
It’s simple but visually impressive. The chutney can be made ahead, saving time and stress when entertaining. Rhubarb shines in a savory role, offering a unique twist. This recipe is a fresh and flavorful option for all seasons.
Recipe Origins
This dish is inspired by Northern European cuisine, where rich fish like salmon are often paired with fruity or acidic condiments. The rhubarb chutney, enhanced with golden raisins and fresh ginger, nods to Scandinavian and Baltic traditions.
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 it 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 the mixture becomes thick but not caramelized. Let cool and refrigerate overnight.
3- Toast the 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 3 more minutes.
4- Serve the salmon fillets with a generous spoon of chutney. Sprinkle with toasted buckwheat and fresh dill. Season with salt and pepper.
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
Store the chutney in a sealed jar in the fridge for up to 1 week. To reheat the salmon, use a skillet or bake in a 320°F (160°C) oven. Avoid the microwave to preserve moisture and texture.
Serving Suggestions
Pair with steamed potatoes or plain white rice. Add a green herb salad for freshness. A glass of chilled Cassis wine from Provence completes the meal beautifully.
Common Mistakes
High heat: overcooks the salmon and dries it out
Too much sugar: hides the chutney’s tartness
Stringy rhubarb: results from poor peeling
Excess vinegar: masks the chutney’s complexity
Recipe Variations
Vegetarian: Use grilled tofu instead of salmon
Alternative fish: Try sea bass or mackerel
Low sugar: Replace sugar with a touch of honey or maple syrup
Frequently Asked Questions
Can I prepare the chutney in advance?
Yes, it tastes even better after a night in the fridge.
Can I freeze the chutney?
Yes, freeze it in small containers or jars.
How do I know the salmon is done?
The flesh should be opaque and flake easily with a fork.
1 thought on “Grilled Salmon with Rhubarb Chutney”
Comments are closed.