Broiled Salmon with Rhubarb Red Wine Sauce

2008 Sep/Oct


  • 4 salmon filets, skin on
  • Kosher salt
  • 2 T. olive oil and butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 t. salt
  • 2 sprigs thyme
  • 1 c. rhubarb (fresh or frozen)
  • 1 c. chicken or veal stock
  • 1 c. red wine
  • 2 t. pomegranate molasses


Generously salt the salmon and place on a cookie sheet skin side up for an hour.

To make the sauce, heat a pan on medium heat and add the olive oil and butter. Add the onions and garlic and cook until transparent, about 10 minutes. Do not allow them to brown. Add salt, thyme and rhubarb and cook until the rhubarb starts to release its water, then add the stock and wine. Reduce by about half. Strain the sauce, return to the pan and add the pomegranate molasses. Adjust seasoning with salt and more molasses, if desired.

To cook the salmon, slide it on the cookie sheet under the broiler and broil, skin-side up, until the skin is brown and crispy. Place a generous spoonful of sauce on each plate and top with the salmon. Serves 4.