Print Options

Back to Salmon with Gingered Rhubarb Compote >

Include these items:

Taste of Home Logo

Salmon with Gingered Rhubarb Compote

Salmon with Gingered Rhubarb Compote
“Rhubarb plays the role of lemon in this recipe, brightening and accenting the rich taste of the fish. I like to double the amount of compote and save half for another fast and healthy meal.” —Susan Asanovic, Wilton, Connecticut
4 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1 medium onion, thinly sliced
  • 4 green onions, sliced
  • 2 tablespoons butter
  • 4 cups sliced fresh or frozen rhubarb
  • 1/4 cup packed brown sugar
  • 1/2 cup sweet white wine or white grape juice
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • Additional sliced green onions, optional

Directions

  • In a large ovenproof skillet, cook onions in butter over medium heat
  • for 15-20 minutes or until golden brown, stirring frequently.
  • Add rhubarb and brown sugar; cook 3 minutes longer. Stir in the wine,
  • ginger, salt and pepper. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5-10 minutes or until rhubarb is tender, stirring
  • occasionally.
  • Place salmon over rhubarb mixture. Bake, uncovered, at 350° for
  • 20-25 minutes or until fish flakes easily with a fork. Sprinkle with
© Taste of Home 2013

2 of 2

Salmon with Gingered Rhubarb Compote (continued)

Directions (continued)

  • additional green onions if desired. Yield: 4 servings.
Nutrition Facts: 1 salmon fillet with about 1/3 cup compote equals 464 calories, 24 g fat (7 g saturated fat), 115 mg cholesterol, 450 mg sodium, 25 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013