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Ingredients

• 1 lb. rhubarb, cut into 1-inch chunks (about 4
  cups)
• 1/3 cup sugar
• Splash of dry white wine (optional)
• Juice of 1/2 lemon, or to taste
• 6 salmon fillets, each 6 oz. and about
  1 inch thick, pin bones removed
• Salt and freshly ground pepper, to taste

Description

The Astringency Of The Rhubarb Makes A Good Foil For The Richness And Unctuousness Of The Salmon. If You Prefer A Thinner Sauce, Add A Splash Of Dry White Wine. Precede This Course With A Beet Salad And Serve The Salmon With Crusty Bread Or A Potato Grati

Williams-Sonoma