Roasted Salmon with Rhubarb

A sweet-tangy twist on salmon that tastes like spring and summer all in one!

Roasted salmon gets a flavor boost from a vibrant rhubarb sauce that’s just the right balance of salty, tart, and sweet. I serve it over fluffy white rice with roasted baby zucchini and a sprinkle of scallions on top. These zucchinis are straight from Morning Glory Farm on Martha’s Vineyard! Light and fresh — this dish is a total showstopper!

Serves 4

Ingredients

For the Rhubarb Sauce

• 2 scallions, thinly sliced

• 1 small shallot, finely chopped

• 2 tbsp maple syrup

• 1 tbsp rice vinegar

• ½ tsp grated fresh ginger

• ½ tsp orange zest

• Pinch of salt

• 6 oz rhubarb, trimmed and sliced 1" thick (about 1⅓ cups)

For the Salmon

• 4 salmon fillets (6–8 oz each), skin-on

• Salt and black pepper

• 3 tbsp unsalted butter, cubed

• Optional: red pepper flakes, for serving

For the Sides

• 1 cup uncooked white rice

• 1 lb baby zucchini, halved lengthwise

• 1 tbsp olive oil

• 1 tsp lemon juice

• Salt and pepper, to taste

• Reserved scallion greens, for garnish

Directions

1. Cook the Rice (quick recipe if needed!):
   Rinse rice under cold water. Use double the amount of water to rice (e.g., 2 cups rice = 4 cups water). Bring the water to a boil in a medium saucepan, add a pinch of salt and a bit of butter if you'd like. Stir in the rice, reduce heat to low, cover, and simmer for about 25 minutes, until the water is absorbed. Turn off the heat, let it sit covered for 2 minutes, then fluff with a fork. OR use a rice cooker — that’s what I do!!

2. Make the Rhubarb Glaze:
   In a small saucepan, sauté the scallions and shallot in a drizzle of olive oil for 2–3 minutes until softened. Add maple syrup, vinegar, ginger, orange zest, salt, and rhubarb. Bring to a simmer, cover, and cook for 8-10 minutes until the rhubarb softens. Remove from the heat and mash into a chunky sauce. Taste and adjust with more maple, vinegar, or ginger as needed.

3. Roast the Zucchini:
   Preheat oven to 375°F. On one half of a parchment-lined sheet pan, toss zucchini with olive oil, lemon juice, salt, and pepper. Roast for about 15-20 minutes before adding the salmon onto the tray, flipping once halfway through.

4. Roast the Salmon:
   Pat the salmon dry and place skin-side down on the other half of the sheet pan. Season with salt and pepper. Spoon the rhubarb glaze over the fillets. Roast alongside the zucchini for 10–12 minutes, until the salmon flakes easily with a fork.

5. Assemble & Serve:
   Plate each salmon fillet over a scoop of rice, add roasted zucchini on the side, and top with reserved glaze and scallion greens. Sprinkle with red pepper flakes if you like a little heat. Enjoy!!!