Roasted Rhubarb Salmon | Food Wishes

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Hello, this is Chef John from foodwishes.com with roasted rhubarb salmon. That's right, we usually use it to make dessert, but here we're using it to make one of the best salmon dishes I've had in a long time. And not only did this tangy, citrusy stock pair perfectly with the fish. The cooking method we used to marry the two produced an amazingly moist texture as well. So with that, let's go ahead and get started by dicing a couple cups of rhubarb.

안녕하세요, foodwishes.com의 Chef John이에요. 로스트 루바브 연어를 만들 거예요. 맞아요, 보통 디저트 만들 때 쓰는데 여기서는 오랜만에 먹어본 최고의 연어 요리 중 하나를 만들 거예요. 이 새콤하고 시트러스한 줄기가 생선과 완벽하게 어울렸을 뿐만 아니라 두 가지를 결합하는 조리법이 놀랍도록 촉촉한 식감도 만들어냈어요. 그럼 루바브를 두 컵 정도 깍둑썰기하는 것부터 시작할게요.

And for that, once we trim the ends off the stock,

줄기 끝을 잘라낸 후에

we will cut it in half just to make it easier to work with. And then we'll cut each of those pieces into three strips. Or if your stocks are thinner, you could just cut it down the middle. And then, as the classic dicing method dictates, we will turn those and slice across, making each cut the same distance apart as those strips are thick. And like I said, we're going to want about two cups total, which is probably going to be about three large stocks.

반으로 자를 거예요. 다루기 쉽게요. 그다음 각 조각을 세 줄로 자를 거예요. 줄기가 더 얇으면 반으로만 자르면 돼요. 그리고 클래식한 깍둑썰기 방법대로 돌려서 가로로 썰어줄 건데 줄의 두께와 같은 간격으로요. 말했듯이 총 두 컵 정도 필요한데 큰 줄기 세 개 정도 될 거예요.

And what we'll do is transfer that into a saucepan. And then we'll also toss in some

소스팬에 옮겨 담을 거예요. 그리고