Reading Etikettiklubi newsletter (by Alko, the Finnish alcohol monopoly) yesterday I stumbled over this recipe of salmon with rhubarb sauce and simply had to try it. I had my doubts but the combination of tastes is so delicious.
I changed the recipes a bit as I did not have everything required in the original recipe. The recipes are for two.
Sauce: 120 g Rhubarb, 2 dl water, grated zest of a lime, 1 tbsp lime juice, 2 tbsp Palm sugar and 1 tsp sambal olek.
Chop the rhubarb and cook with the water, sugar and lime for 5 min. Add the sambal olek.
Salmon: 400 g salmon, salt and pepper.
Cut the salmon into butterflies and place on a rack. Sprinkle on some salt and bake in oven, in 175 C, for 15 min.
Asparagus-Lentil Risotto: 1,5 dl red lentils, salt, 4,5 dl water, 125 g green asparagus, 1/2 cup of chopped chives
Rinse the lentils. Cook for 6 minutes. Add the asparagus chopped into 2 cm long pieces. Cook for 4 minutes. Add the chives and the dish is ready.