Grilled salmon with rhubarb vegetables

Ingredients for 4 servings:

• 500 g salmon fillet(s), with skin
• 2 tbsp soy sauce
• 1 lemon(s), juice
• 5 spring onions
• 2 chili peppers, mild
• 600 g rhubarb
• 4 tbsp olive oil
• 1 tbsp maple syrup
• 125 ml dry white wine
• some sea salt
• 1 tsp Ras el Hanout

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Rinse the salmon fillet, pat dry, and divide into 4 portions. Place the portions in a shallow baking dish, drizzle with soy sauce and 2 tablespoons of lemon juice, and cover and refrigerate for about 30 minutes. Trim and rinse the spring onions and cut into small rolls. Rinse and trim the chili peppers, slice and deseed as desired, and cut into fine rings. Wash and trim the rhubarb, removing the strings if necessary. If using thick stalks, first halve them lengthwise and cut into pieces about 5 cm long. Cut thin stalks into pieces about 5 cm long. Add 1 to 2 tablespoons of olive oil to a hot pan and sauté the chili rings along with the spring onion rolls and rhubarb pieces. Drizzle the vegetables with the maple syrup and let them caramelize slightly. Deglaze the vegetables with the white wine and simmer for 2 to 3 minutes. Pat the salmon dry, brush with the remaining olive oil, and grill on a hot grill for about 3 to 5 minutes per side. Season the rhubarb vegetables in the pan with a little sea salt, the ras el hanout, and the remaining lemon juice. Serve on a plate with the grilled salmon fillets. Serve with brown rice or fresh baguette.