Salmon Fillet with Rhubarb, Scallions and Vegetables
Rinse the salmon, pat dry and cut into 4 pieces. Place into a flat dish. Add the soy sauce and 2 tablespoons of lemon juice and let marinate while covered in the refrigerator for about 30 minutes.
Rinse the rice and place in boiling salted water. Let soak for about 30 minutes on low heat (or cook according to package instructions).
Rinse, trim and cut the scallions into rolls. Rinse the chile peppers, cut as desired, remove seeds and cut into rings. Rinse and trim the rhubarb and if necessary, remove the strings. Cut the rods in half and then cut the rhubarb into 2 inch long pieces.
Add 1-2 tablespoons of oil in a hot pan. Saute the chile peppers, scallions and rhubarb. Drizzle with the maple syrup and let caramelize slightly. Then pour in the wine and simmer for 2-3 minutes.
Pat the fish dry and brush with the remaining oil. Cook on a hot grill for 3-5 minutes per side (or cook in oil in a frying pan).
Mix the vegetables with Ras el Hanout, season with salt and lemon juice and serve with the salmon. Garnish to taste with a lemon wedge and add the rice.