Sauteed Salmon with Rhubarb Marmalade Recipe

Name: Sauteed Salmon with Rhubarb Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup water; 1/4 cup sugar; 1 teaspoon grated peeled ginger; 1/4 teaspoon ground allspice; 1/2 vanilla bean, split lengthwise and seeds scraped; 1 pound rhubarb, stalks only, cut into 1-inch pieces; Salt and freshly ground pepper; 1 tablespoon canola oil; Four 6-ounce salmon fillets with skin; 4 ounces pea shoots or watercress

Servings: persons

1
In a saucepan, combine the water, sugar, ginger, allspice and vanilla bean and seeds.
2
Add the rhubarb; bring to a boil.
3
Cook over moderate heat, stirring occasionally, until the sauce is jamlike, about 20 minutes.
4
Season with salt and pepper.
5
Discard the vanilla bean.
6
In a nonstick skillet, heat the oil over moderately high heat.
7
Season the salmon with salt and pepper.
8
Cook, turning once, until lightly browned, 8 minutes.
9
Spoon the sauce onto plates, top with the salmon and pea shoots and serve.

119

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup water, 1/4 cup sugar, 1 teaspoon grated peeled ginger, 1/4 teaspoon ground allspice, and more.

Yes, Sauteed Salmon with Rhubarb Marmalade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Salmon with Rhubarb Marmalade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions