Baked Salmon Fillets with Rhubarb Sauce


2 TBS Extra Virgin Olive Oil
2 Large red onions Peeled and sliced
2 Celery Stalks Cut into 1/2 " Pieces 
3 carrots peeled and shreaded
6 Wild Salmon Dinner Fillets
1 TBS Soy Sauce
Kosher Salt
Freshly ground mixed pepper
1 Cup Freshly chopped parsley
3 TBS crushed garlic
5 Roma Tomatos Sliced length wise
2 Cup rhubarb sauce 

Rhubarb Sauce:
1 lb rhubarb cut into 1 " Pieces 
2 cup spring water
1/2 cup splenda
dash of kosher salt
1 tsp Texas Pete Hot Sauce
1/4 cup orange rind (Use potato peeler )
1 tsp lemon peel


Preheat the oven to 375-degrees F.

Brush a baking pan with olive oil. Line the pan with the sliced onions,celery and carrots.

Rub Wild Salmon Dinner Fillets with the remaining olive oil mixed with the soy sauce.

Sprinkle the Wild Salmon Fillets with salt and pepper.Top with the herbs and garlic.

Place the Wild Salmon Fillets on the onions, and top with sliced tomatoes.

Bake the salmon for 15 minutes or until it flakes easily with a fork.

Serve topped with the rhubarb sauce:

Place all the ingredients in a saucepan. Bring to a boil, lower the heat and simmer until the rhubarb is cooked.

Spoon the sauce over the Wild Salmon Fillets at room temperature. 

Serves 6.