Recipe By 
aul Villnerve
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Rhubarb — 1" chunks
water to cover rhubarb
2 cups sugar
2 teaspoons salt
1 tablespoon chipotle chili canned in adobo — minced
3 tablespoons fresh cilantro — chopped fine
1 1/2 cups water
1/4 cup lemon juice
1 pound Coho salmon
Make rhubarb juice by placing chunks of rhubarb in a saucepan, cover it with water and bring to a boil. Reduce heat and continue to simmer for 10-15 minutes. Strain the juice from the rhubarb pulp and reserve.
Pour 2 cups of rhubarb juice into saucepan along with sugar, and salt.
Heat the mixture over medium high heat until a rolling boil is achieved. Continue to heat and stir frequently until thickened.
Remove from heat. Add chipotle and cilantro.
Grill Salmon:
Combine water and lemon juice in a flat container. Marinate fish in the mixture for up to 30 minutes.
Heat grill to medium high and wipe grilling surface with olive oil to prevent sticking.
Place fish, skin side down on the grill. Grill for 4 minutes. Flip fish and grill for another 3 minutes. During the 3 minutes remove skin from fish. Fish is done when firm to the touch, but not hard nor spongy. Internal temperature should reach 140 degrees F.
When fish is done remove from grill.
Serve salmon on a bed of quinoa and drizzle with prepared Rhubarb Chipotle Glaze.
Source:
"Moose Bites Personal Chefs "Copyright: "2011"