Salmon with Gingered Rhubarb Compote

You’re probably familiar with rhubarb, but you might not know a lot about it. Because of rhubarb’s naturally tart flavor, we often see it served with strawberries and smothered with sugar. But did you know that rhubarb is actually a vegetable? Rhubarb is grown in cooler climates and harvested earlier in the growing season. Only its stalks are edible. You can use it to create a flavorful salsa, which can add a downhome flavor to salmon or other heart-healthy fish. Rhubarb provides a good source of fiber and is a rich source of antioxidants, consistent with other vegetables such as spinach and kale.

Ingredients

1 medium onion, thinly sliced

4 green onions, sliced

2 tablespoons of olive oil

4 cups sliced fresh or frozen rhubarb

¼ cup packed brown sugar

½ cup white wine such as pinot grigio or sauvignon blanc, or grape juice

1 tablespoon minced fresh gingerroot

½ teaspoon salt (optional)

¼ teaspoon pepper

4 salmon fillets (4-6 oz each)

Additional sliced green onions, optional

Directions

In a large ovenproof skillet, cook onions in olive oil 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 degrees for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with additional green onions if desired.

Nutrition Facts

Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare. Adapted from original recipe at tasteofhome.com.

The post Salmon with Gingered Rhubarb Compote appeared first on ThedaCare.

Salmon with Gingered Rhubarb Compote