Makes 4 servings

Sauce:

- 2 stalks rhubarb, about 4 ounces

- 2 teaspoons extra-virgin olive oil

- 1 ½ tablespoons minced shallots

- ¼ cup red currant jelly

- 2 tablespoons water

- ¼ teaspoon kosher salt

- ¼ teaspoon coarsely ground black pepper

Salmon:

- 2 teaspoons extra-virgin olive oil

- 1 pound salmon fillet

- ¼ teaspoon kosher salt

- Freshly ground black pepper

- 1 tablespoon green pistachio nuts, minced

1. To prepare the sauce: Pull the strings from the rhubarb and cut into a ¼-inch dice; measure ¾ cup. In a small saucepan, heat olive oil over medium heat. Add shallots, and sauté 2 minutes. Then add rhubarb, jelly and water, stirring to melt. Simmer 1 ½ minutes. (Some of the rhubarb will break down, but the sauce will still be slightly chunky.) Remove from heat and stir in salt and pepper. Set aside while cooking salmon.

2. To prepare the salmon: Preheat oven to 450 degrees. Heat a heavy skillet over medium-high heat. Add olive oil and heat. Put

salmon into pan skin-side up and brown about 2 minutes or until fish can be turned easily. Turn and place on center oven rack. Bake a total of 12 minutes per inch of thickness or until the fish tests done in the thickest part.

3. Briefly reheat sauce just to warm on medium-low heat. Spoon sauce over the salmon and sprinkle with finely chopped pistachio nuts. (Serve with roasted asparagus and steamed rice.)

Data per serving:

Calories 323

Protein 23.41g

Fat 17.75g

Carbohydrates 16.31g

Sodium 300mg

Saturated fat 3.21g

Monounsaturated fat 8.20g

Polyunsaturated fat 5.22g

Cholesterol 66.90mg