Roasted rhubarb salmon

Trim the rhubarb, cut in half, cut each piece into three strips (or halve thin stalks), then slice across to dice; about two cups.

Put the rhubarb in a saucepan with the white and light green parts of sliced green onions, a couple tablespoons of butter, the juice of one lime, some rice vinegar and at least a tablespoon of honey.

Bring to a simmer over medium-high heat, season with a little salt and a few shakes of cayenne, and cook three or four minutes, stirring, until the rhubarb softens and breaks down into a chunky sauce; turn off the heat and reserve.

Cut a one-pound skinless, boned center-cut salmon piece across into two 8-ounce squares.

Place in a lightly oiled baking dish, season the tops generously with kosher salt, and cover completely with the rhubarb mixture.

Roast in the center of a 450 degree oven for about 15 to 20 minutes depending on size.

Cook to an internal temperature of about 125 to 130, checked with a thermometer.

Scatter freshly sliced green onions over, and serve with sauce spooned from the bottom of the dish.