Grilled Salmon with Rhubarb-Hibiscus Sauce
The unique flavor of rhubarb has made it an old-time favorite ingredient in pies & desserts, but it's also fantastic in tangy sauces to accompany savory dishes.
In this recipe, the delightfully tart acidity of rhubarb provides a pleasant counterpoint to the richness of grilled wild salmon, but the sauce would be equally good with roast pork or duck.
Rinse the salmon steaks & pat dry. Place on a dish or platter and drizzle with the olive oil, turning to coat all pieces well. Sprinkle with salt and pepper and set aside.
Prepare a charcoal grill. When coals are hot and covered with white ash, place the salmon on the grill. Cook for approximately 5 minutes. Carefully turn the steaks and cook for an additional 3 minutes or until desired level of doneness is almost reached. (Remember, the fish will continue to cook for another minute or two after being removed from the grill.)
Spoon a generous portion of the Rhubarb-Hibiscus Sauce (recipe follows) onto each plate. Place a salmon steak on each plate and serve immediately.
1 lb fresh or frozen rhubarb (about 3 stalks)
1 large shallot
1 tablespoon butter
1/8 tsp salt
4 Tbsp Tasmanian Leatherwood Honey (or to taste)
Wash & trim the rhubarb, if using fresh. Cut into 1/4 inch pieces. Peel and dice the shallot.
Melt the butter in a non-reactive skillet over medium heat. Add the shallots and rhubarb and cook for 5 minutes, stirring occasionally.
Gently stir in the salt, honey and hibiscus tea and bring to simmer. Reduce heat to low and cook until the rhubarb is tender and the mixture has thickened.
Serve warm or cold with grilled fish and poultry or roasted pork and lamb.