Salmon with Rhubarb SauceSubmitted by: CHEFKAT1
IntroductionThis is a wonderful low fat dish suitable for guests. Add a baked sweet potato for a complete and very filling meal at only 320 calories for the entire plate. This is a wonderful low fat dish suitable for guests. Add a baked sweet potato for a complete and very filling meal at only 320 calories for the entire plate.
1 Tb. unsalted butter, divided
1 small carrot, thinly sliced
1 small onion, finely chopped
2 rhubarb stalks, thinly sliced
1 large shallot, finely chopped
1/3 cup white wine
1 cup clam juice
12 ounce salmon fillet
1 pound fresh spinach, stemmed and washed
Wrap salmon in foil and bake until cooked through, about 30-40 minutes.
Meanwhile, in a medium saucepan, heat 1 teaspoon butter over medium high heat until hot but still golden. Saute carrot, onion, rhubard and shallot until onion softens, about 5 minutes. Add the wine and boil until reduced by half, about 10 minutes. Add the clam juice and simmer 15 minutes, until vegetables are soft.
In a large pot, place spinach, with any water clinging to the leaves. Cover and cook over medium heat until spinach is wilted and just tender, about 5 minutes. Uncover and set aside.
Transfer vegetable mixture to a blender abd puree. Gradually blend remaining butter into the sauce. Season sauce to taste with salt and pepper.
Squeeze most of the water from the spinach. Arrange a bed of it on each of four plates. Add one fourth of salmon on top of each. Spoon one fourth of sauce over each serving of fish. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFKAT1.