“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
Salmon with Gingered Rhubarb Compote
Salmon with Gingered Rhubarb Compote
Prep Time
30 min
Cook Time
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
- 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 additional green onions if desired.
Nutrition Facts
1 each: 464 calories, 24g fat (7g saturated fat), 115mg cholesterol, 450mg sodium, 25g carbohydrate (18g sugars, 3g fiber), 36g protein.
Loading Popular in the Community
Loading Reviews
