Pan-Fried Salmon with a Rhubarb and Blackcurrant Sauce

Back in July when blackcurrants were in season, I froze a punnet.  Now the first forced rhubarb is coming into the shops, I thought a sauce of the two would give a nice tangy acidity against an oily fillet of salmon.






Ingredients (serves 1)
180g fillet salmon
150g red chard
1 tsp olive oil for frying
a few leaves of mint for garnish
For the sauce (makes 4 portions)
340g rhubarb
10g butter
160g blackcurrants
40g honey
handful of fresh mint

Nutrition Info (serves one, with one portion of sauce)
Calories: 539
Protein: 40g
Carbohydrate: 25g
Fat: 30g
Dietary Fibre: 5g

Method

• Chop the rhubarb into 5cm lengths.  Put the rhubarb, blackcurrants, butter and honey into a saucepan and cook down for about 10 minutes over a medium heat.  Add the mint, roughly torn and stir in.  Set aside with the lid on to keep warm.
• Pan-fry the salmon over a medium heat in the olive oil. Remove onto a plate.
• In the same oil, quickly pan-fry the chard for about two minutes.
• Serve the salmon on a bed of chard, topped with the rhubarb and blackcurrant sauce.  Garnish with mint.