Salmon with Gingered Rhubarb Compote |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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âRhubarb 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.â âSusan Asanovic, Wilton, Connecticut 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.
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