SALMON WITH GINGERED RHUBARB COMPOTE

Salmon with Gingered Rhubarb Compote image

"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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

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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

Steps:

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 : Calories 464 calories, Fat 24g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 36g protein.