Today’s experiment was a typical “less-is-more” thing…and not only was it quick and easy to make, it was delicious!
I’m happy I didn’t have any lemons at home, which if i did would have been the obvious choice. Instead I had to find something else to add a fresh sourness with, and since the garden is full of rhubarb this time of year I thought that could be a cool replacement…
To that I wanted a fresh spiciness, and thought ginger would probably make a nice contrast to the rhubarb.
So…here’s what I did, and I really think the rhubarb/ginger combo went great with the salmon!:
• One piece of fresh Salmon side, about 1.5 – 2 lb.
• One large fresh Rhubarb stalk.
• One piece of fresh Ginger.
• 7 oz Cream Cheese.
• 1 tsp crushed Black Pepper.
• Pinch of Salt.
Pre-heat the oven to 400F.
Mince the rhubarb over the medium side of a grater, and put 2 tbsp of the minced pulp + 3 tbsp of the juice into a bowl.
Peel and mince the ginger over the same side of the grater until you’ve got 1 1/2 tbsp of it, and put it in the bowl.
Add the cream cheese, black pepper and salt to the bowl, and mix it all up using a spoon.
Grease a baking tray, place the salmon on it (skin down), spread the cream cheese mixture evenly over it, and bake it in the oven for about 30 minutes.
(If you want more color, turn on the broiler for the last 5-10 minutes, but keep an eye on it so it don’t burn..)
Paleo? If you’re ok with the cream cheese…(if not I would follow the recipe as written but exclude the cream cheese. Have not tried this but imagine it would work fine…)
Have a nice day!