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sherry turbinado sugar rhubarb unsalted butter onions chicken stock thyme salt beans salmon vegetable oil lemon juice
Viewed: 15 - Published at: 6 years agoIngredients
- 1 1/2 cups dry fino sherry
- 1/4 cup turbinado sugar or palm sugar (See Note)
- 1/2 pound rhubarb, trimmed and sliced diagonally 1/3 inch thick
- 3 tablespoons unsalted butter
- 1 pound bulb onions or sweet white onions, thinly sliced
- 1/2 cup chicken stock or canned low-sodium broth
- 1 thyme sprig
- Salt and freshly ground pepper
- 1 pound fava beans, shelled
- Four 6-ounce salmon fillets, skin on
- Vegetable oil
- 1 teaspoon fresh lemon juice
Method
- In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved.
- Add the rhubarb and cook until just tender, about 1 minute.
- Strain the rhubarb in a colander set over a bowl to catch the cooking liquid.
- Return the liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes.
- Melt the butter in a medium saucepan.
- Add the onions and cook over low heat, stirring, until softened, about 1 minute.
- Add the chicken stock and thyme sprig and a pinch each of salt and pepper.
- Cover and simmer over low heat until the onions are tender, about 8 minutes.
- In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes.
- Using a slotted spoon, transfer the beans to a bowl and refresh under cool running water.
- Peel off the tough bean skins and add the favas to the onions.
- Heat a cast-iron skillet.
- Lightly coat the salmon fillets with some vegetable oil and season with salt and pepper.
- Cook the salmon, skin side down, over moderately high heat until the skin is very crisp, about 4 minutes.
- Turn the salmon and cook over moderate heat until barely cooked through, about 4 minutes more, depending on the thickness of the fillets.
- To serve, discard the thyme sprig and rewarm the onions; add the lemon juice and season with salt and pepper.
- Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb.
- Spoon the rhubarb onto 4 large plates and set the onions alongside.
- Top with the salmon and serve at once.
