Mains and Suppers
Grilled Salmon with Honeyed Rhubarb Compote
This recipe celebrates the arrival of spring by pairing buttery, flame-kissed salmon with the bright, sharp tang of fresh rhubarb. A touch of honey and ginger transforms the stalks into a sophisticated relish that cuts through the richness of the fish perfectly.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
- Per serving
- 425 kcal
Method
Begin the rhubarb compote by heating one tablespoon of olive oil in a small saucepan over medium heat. Add the minced shallots and cook until softened, about 3 minutes.
Stir in the sliced rhubarb, honey, grated ginger, and a splash of water (about 1 tablespoon). Cover and simmer gently for 8-10 minutes, or until the rhubarb has broken down but still retains some texture. Remove from heat and stir in the lemon juice and half of the fresh thyme.
While the sauce simmers, preheat your grill or grill pan to medium-high heat. Pat the salmon fillets dry with a paper towel and brush both sides with the remaining olive oil.
Season the salmon generously with sea salt and black pepper. Place the salmon on the grill, skin-side up first. Grill for 4-5 minutes until you have distinct grill marks and the fish releases easily from the grates.
Flip the salmon and cook for another 3-4 minutes on the skin side, or until the fish reaches your desired level of doneness.
Transfer the salmon to warm plates and spoon the warm honeyed rhubarb compote over the top. Garnish with the remaining fresh thyme and serve immediately alongside seasonal greens or roasted new potatoes.
Notes
Choose rhubarb stalks that are firm and bright red for the best color and flavor contrast.
Do not over-stir the rhubarb while it simmers if you prefer a chunkier, relish-style texture.
If the rhubarb is exceptionally tart, add an extra teaspoon of honey at the end of the cooking process.
This dish is naturally grain-free and dairy-free; if you prefer a richer sauce, stir in a knob of cold grass-fed butter just before serving.
