Roasted Salmon and Rhubarb

Ingredients
2 shallots ( or 1/2 a red onion)
2 x 12 inch stalks rhubarb
2 tablespoons olive oil
2 salmon filets ( 4-6 ounces each) skinless, thicker cuts are best here
2 tablespoons maple syrup
2 tablespoons sherry cooking wine ( or sub 1 tablespoon balsamic vinegar)
salt and pepper to taste
8 sprigs thyme

Wilted Chard

• 1 bunch chard- leaves chopped, stems chopped thinly and separated
• 1 tablespoon olive oil
• 4 fat garlic cloves- rough chopped
• salt and pepper to taste
• 1 teaspoon lemon zest
• squeeze lemon

Preparation

1. Preheat oven to 325F
2. Slice shallots into thin wedges, long ways.
3. Cut rhubarb in half lengthwise and cut into 4 inch pieces.
4. In a large ovenproof skillet, heat oil over medium heat. Saute shallot for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauteing for one minute.
5. Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.
6. Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup just over rhubarb.
7. Drizzle sherry wine ( or balsamic) over the rhubarb. Sprinkle with ½ of the thyme leaves. 
8. Place in the oven and roast for 15 minutes. Check salmon after 10 mins and pull if necessary (thinner cuts will cook more quickly).  Continue cooking rhubarb for full 15 mins or until it is fork tender.
9. For wilted chard, in another skillet, heat oil over medium heat. Add garlic and sauté until golden about 2 minutes.
10. Add chard stems, sauté for 1-2 two minutes then add remaining chard and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.
11. Plate the salmon and divide rhubarb shallot mixture among the two plates. Add the wilted chard.
12. Spoon the flavorful liquid from the salmon pan over the salmon itself. Garnish with remaining sprigs of thyme.