Poached Salmon with Rhubarb and Arugula Salad

This not too sweet poached rhubarb is great on fish of all sorts or lighter meats like pork or chicken.

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4 filet of salmon
1 onion, sliced into large chunks
1 head fennel, sliced into large chunks
1 lb rhubarb, cut into 1 inch pieces
1/4 cup honey
1 cup dry white wine
1 lemon, zest and juice
1 orange, zest and juice
1 bag arugula
1/2 cup pistachios, toasted and chopped


  1. In a medium sauce pan, combine the rhubarb, honey, wine, citrus, zest and juice and bring to a simmer then remove from the heat and let cool in the liquid
  2. In a larger pot, place the onion and fennel in the bottom, lay the fish, skin side down, on the aromatics, add enough water to just cover and then season the liquid liberally with salt
  3. Bring the fish to a simmer, remove from the heat and let the fish carry over cooking until just cooked through, about 12 minutes
  4. Lift the fish from the pot and pull the skin away
  5. Transfer the fish to serving plates and season again with salt to serve
  6. Spoon some of the poached rhubarb over the salmon
  7. Toss the arugula and pistachios with a glug of good olive oil, pinch of salt, and black pepper and then top the fish and rhubarb compote and serve