April is Rhubarb month at Anthony's Restaurants -- and in preparation of the celebration of the stalky fruit, Anthony's is sharing its recipe for wild salmon with rhubarb coulis with our readers. 

Then, head to one of the two west side locations of the restaurant next month to see what's on the menu featuring rhubarb. There's Anthony's HomePort, 421 South 227th Street, Des Moines, WA 98198, or Chinook's in Salmon Bay, 1900 W Nickerson St #103, Seattle, WA 98119, located right in the Fisherman's Terminal. 

 

 

WILD SALMON WITH RHUBARB COULIS

Serves 4-6

 

INGREDIENTS:

2 lbs King Salmon filet

To taste Coco Ginger Salt – see recipe

¾ cup Rhubarb Relish – see recipe

1-2 cups Rhubarb Coulis – see recipe

¼ lb. Salted Butter Browned in pan

1 cup Beurre Blanc (optional)

1 ea ½” thick x 12” long Alder plank – (optional)

 

Procedures:

Prepare: Rhubarb Coulis and Rhubarb Relish up to a day ahead. Cover and refrigerate.

 

To cook:

Cut Salmon into serving size pieces (4-6), moisten with olive oil and season with Coco Ginger Salt. Grill mark salmon on BBQ then place on the alder plank in a separate pan and bake in a 400° oven. Cook until just done, remove salmon from oven @ 130-140° internal temperature. Cook your favorite seasonal vegetable. Asparagus--toss with olive oil and season with salt and pepper then chargrill.

 

To Plate:

Ladle Rhubarb Coulis onto plate. Plate salmon and drizzle with Browned Butter. Mound small amount of Rhubarb Relish next to salmon. If using Beurre Blanc, drizzle over top of salmon, pool on side and dot with Coulis.

 

COCO GINGER SALT

6 Tbsp Kosher Salt

1 Tbsp Sugar

¼ tsp Ginger Powder

2 Tbsp Dark Coco Powder

 

BEURRE BLANC SAUCE (Yield: 1 Cup)

1 ½ Tbsp Minced Shallots

¾ tsp Lemon Juice

¼ Cup Chablis Cooking Wine

1 ea Bay Leaf

2 Tbsp Heavy Whip Cream

½ lb Unsalted Butter

Pinch Kosher Salt (to taste)

½ Cup Apple Cider (reduced to 3 Tbsp.)

 

Procedure:

Combine shallots, bay leaf, lemon juice and wine in small saucepan and reduce by 50%. Strain. Return liquid to saucepan and add cream. Cook for 1 minute. Working on and off of the heat, whisk in unsalted butter in small pieces to form emulsion. Add apple reduction. Brighten with lemon juice if needed.

 

RHUBARB RELISH (Yield: 3/4 Cup)

¼ cup Slivered Rhubarb -1 ¼” x 1/8“ thick

2 Tbsp Rhubarb Cherry Coulis

1 Tbsp Sugar

 

Procedure:

Mix & chill. Bring to room temperature before serving.

 

RHUBARB COULIS (Yield: 2 Cups)

½ lb Rhubarb, rough cut

1 ½ Cup Northwest Merlot

½ Cup Sugar

2 Tbsp Butter

To taste Salt & Pepper

 

Procedure:

Wash and trim rhubarb. Rough cut into 1 ½” pieces. Place in heavy bottom saucepot with wine, sugar and butter. Reduce to 2 cups and purée with hand blender or mixer until smooth.

 

Shelf life: 3-4 days covered and refrigerated. If sauce appears too thick the second day, it may be thinned slightly with water.

 

This recipe has been adapted by Anthony’s for home cooking.