Jul 13 2026
Restaurants›Leunig's Bistro›Strawberry & Rhubarb Salmon Recipe

Strawberry & Rhubarb Salmon Recipe

Inspired by Leunig's Bistro
Time1h
Serves4

Pan Seared Salmon topped with, Strawberry & Rhubarb Chimichurri, Roasted Garlic Mashed Potatoes, Sauteed Baby Spinach served with Jicama & Radish Salad

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Ingredients

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For the Salmon and Chimichurri

For the Mashed Potatoes

For the Sautéed Spinach

For the Jicama & Radish Salad

Method

Prepare the Chimichurri

  1. 1

    Make the Chimichurri

    In a bowl, combine diced strawberries, rhubarb, parsley, minced garlic, red wine vinegar, honey, salt, and pepper. Mix well and set aside.

Prepare the Mashed Potatoes

  1. 2

    Cook the Potatoes

    In a large pot, boil the cubed potatoes until fork-tender, about 15-20 minutes. Drain and return to pot.

  2. 3

    Mash and Season

    Add roasted garlic, butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy, then cover to keep warm.

Cook the Salmon and Spinach

  1. 4

    Sear the Salmon

    Season the salmon fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the salmon for 4-5 minutes on each side or until cooked to desired doneness.

  2. 5

    Sauté the Spinach

    In another skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add baby spinach, salt, and pepper, and cook until wilted, about 3-4 minutes.

Prepare the Salad

  1. 6

    Mix the Salad

    In a bowl, combine jicama, radishes, lime juice, cilantro, and salt. Toss to combine.

Plate the Dish

  1. 7

    Serve

    On a plate, serve a portion of mashed potatoes, top with a piece of salmon, spoon over the strawberry and rhubarb chimichurri, and serve alongside sautéed spinach and jicama & radish salad.

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