Print Options

 
 
 
 Print
Salmon with Gingered Rhubarb Compote Recipe

Salmon with Gingered Rhubarb Compote Recipe

“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. YIELD:4 servings

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

  • 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.

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.

Wine Pairings

Full-Bodied White Wine

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