From rhubarb relish with fish to nectarines and green beans, 8 sweet and savoury dishes from Sarah Johnson By Sarah Johnson For You Magazine Published: 12:01, 15 June 2024 | Updated: 12:01, 15 June 2024 e-mail View comments Slow-cooked Salmon with Pickled Rhubarb Relish This recipe embraces rhubarb’s natural tartness and is best served with a weighty fish like salmon. Serves 4 1kg side of salmon, skin on, bones removed 2 tbsp olive oil salt and pepper aïoli (available ready-made from most supermarkets), to serve For the pickled rhubarb relish 2 thin stalks of rhubarb or 1 thick one 200ml red wine vinegar 100ml water 11⁄2 tsp salt 50g caster sugar 1 bay leaf 2 tsp coarse-ground mustard 4 tbsp olive oil 20g flat-leaf parsley leaves 20g another soft herb, such as chervil, fennel or dill 1 Rinse the stalk(s) of rhubarb under cold water and remove the tops just under the leaves and the tough bits near the ends. Dry, then finely dice the rhubarb and transfer to a heatproof bowl.
Combine the red wine vinegar, water, salt, sugar and bay leaf in a pan and place over a gentle heat. Bring the pickling liquid to just under the boil, then pour over the rhubarb and leave for 15 minutes. 2 In a separate bowl, whisk together the mustard and olive oil.
Finely chop the herbs and add to the oil. When the rhubarb is ready, strain away the poaching liquid and remove the bay leaf. Add the pickled rhubarb to the herby oil and gently fold the ingredients together, taking care not to bruise the.
