Salmon with rhubarb chutney

The tastiness. I got this recipe out of a west coast cookbook my mum got me for my birthday last year and that is so far woefully underused (but with a 100% success rate, so…).

The chutney is just 2 cups of rhubarb, 1/2 cup chopped crystallized ginger, 1/4 cup of raspberry vinegar (or red wine vinegar, which I used), a pinch of salt and 1/4 cup of sugar, cooked until a bit thick and the rhubarb is all broken down. Serve it over salmon that you’ve pan fried, skin side up for 5 minutes in a hot pan without moving it at all and then finishing it off in a 400F oven for 4 to 5 minutes. This ensures that the skin comes off easily when you’re eating it. Had it with some quinoa, steamed broccoli and a fruity gewürtztraminer for extra elegance


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