The key to the chutney is to taste as you go. Rhubarb varies so much in flavor from plant to plant, stalk to stalk. Your best bet is to make the chutney a day ahead, or even two, to let all the flavors meld and mellow. You can also serve this with a grilled or roasted pork tenderloin. Serves 4. Recipe by Tucker Shaw.
Ingredients
FOR THE CHUTNEY
½ cup tightly packed brown sugar
¼ cup plus 2 tablespoons apple cider vinegar
2 tablespoons water
2 teaspoons minced fresh ginger (more or less to taste)
Minced zest of 1 lemon
2 tablespoons Dijon mustard
2 ½ cups roughly chopped rhubarb
½ cup golden raisinsSalt and pepper
FOR THE SALMON
1 fillet of salmon, about 2 pounds
1 medium orange, zestedSalt and pepper
1 medium lemon
Directions
MAKE THE CHUTNEY
Stir together brown sugar, vinegar, water, lemon zest and mustard in medium saucepan over medium-high heat. Bring to a boil, stirring constantly. Turn heat to low and simmer 10 minutes.
Add rhubarb and raisins, increase heat to medium-high, and boil again. Reduce heat to low and simmer 5 more minutes. Cool and taste for salt and pepper, adjusting seasoning if necessary. If more sweetness is needed, add granulated sugar or honey, a teaspoon at a time. Cover and refrigerate (will keep for about 5 days).
MAKE THE SALMON
Meanwhile, make the salmon. Place salmon fillet in glass or ceramic baking dish, skin side down. Rub with orange zest, salt and pepper and refrigerate for 2 hours.
Preheat oven to 375 degrees. Line bottom of baking pan with orange and lemon slices. Slice salmon into four portions. Place salmon on top of slices, drizzle with olive oil and cover loosely with aluminum foil. Roast until salmon is done, opaque but not overdone.
Serve salmon with chutney.
