Today’s experiment was a typical “less-is-more” kind of 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 when I made this, which if i did would have been the obvious choice to use. 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!:
Salmon. Rhubarb. Ginger. Yum!
What you need:
- 1.5-2lb (700-900 g) of fresh salmon side
- 1 Large fresh rhubarb stalk
- 1 piece of fresh ginger
- 7oz (200 g) cream cheese
- 1 teaspoon crushed black pepper
- a pinch of salt
What to do:
| 1||Pre-heat the oven to 400F (200C).|
| 2||Mince the rhubarb over the medium side of a grater.|
| 3||Put 2 tbsp of the minced pulp + 3 tbsp of the juice into a bowl.|
| 4||Peel and mince the ginger over the same side of the grater until you’ve got 1 1/2 tbsp of it, and add it to the bowl.|
| 5||Add the cream cheese, black pepper and salt to the bowl, and mix it all up using a spoon.|
| 6||Grease a baking tray and place the salmon on it (skin down).|
| 7||Spread the cream cheese mixture evenly over it, and bake it in the oven for about 30 minutes.|
| 8||(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..)|
Note: If you don’t tolerate dairy, just omit the cream cheese…(I have not tried this without the cream cheese myself, but imagine it would work just fine…)
Have a nice day!
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