Ingredients

• 2 cups rhubarb
• 0.33 cups green onions
• 2 tablespoons unsalted butter
• 1 lime , juiced
• 0.25 cups rice vinegar
• 4 teaspoons honey
• 1.5 teaspoons salt
• 1 pinch cayenne pepper
• 4 8 ounce) salmon filets
• 2 teaspoons vegetable oil

Instructions

1. 1 Combine rhubarb, light green and white parts of green onion, butter, lime juice, rice vinegar, honey, 1/2 teaspoons salt, and cayenne in a saucepan, and bring to a simmer over medium-high heat. Cook, stirring occasionally, until mixture becomes a chunky sauce, 3 to 4 minutes. Remove from heat and set aside until needed,
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Oil a baking dish large enough to fit salmon pieces, spaced 1 or 2 inches apart. Place salmon in and season generously with remaining 1 teaspoon kosher salt.
4. 4 Spoon rhubarb mixture over the top of each piece of salmon, covering the surface, and then spoon any remaining sauce in between.
5. 5 Roast in the preheated oven until an instant read thermometer inserted into thickest part of salmon reaches 125 to 130 degrees F (50 to 54 degrees C). 15 to 20 minutes. Garnish with thinly sliced green onion tops, and serve immediately.

Nutrition per serving