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Salmon with Gingered Rhubarb Compote Recipe
Salmon with Gingered Rhubarb Compote Recipe photo by Taste of Home

Salmon with Gingered Rhubarb Compote Recipe

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“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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings


  • 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

Nutritional 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.


  1. In a large ovenproof skillet, cook onions in butter over medium heat for 15-20 minutes or until golden brown, stirring frequently.
  2. 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.
  3. Place salmon over rhubarb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with additional green onions if desired. Yield: 4 servings.
Originally published as Salmon with Gingered Rhubarb Compote in Country Woman April/May 2009, p38

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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