Home » Diet (Low Carb, Pesco Mediterranean, & Slow Carb) » Slow carb information » Savory Rhubarb Sauce on Salmon Filets

This tart ginger rhubarb sauce combines with tender, flaky salmon filets for a quick and easy Spring dinner. The rhubarb compote is balanced between tangy and sweet with the ginger and balsamic vinegar giving it more nuanced flavor. The salmon itself can be roasted, baked or grilled and the rhubarb topping can be served on the side. It’s all good, as they say.

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RECIPE
Ingredients and Substitutions
Illustrated Step by Step

Roasted salmon with a rhubarb topping garnished with green onions. — Roasted salmon with rhubarb compote topping

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Ingredients and Substitutions

There are really only two ingredients that are key: the salmon and the rhubarb. Substitutions for the other ingredients might include:

Sugar instead of honey
Red wine or white wine vinegar instead of balsamic
Lemon juice instead of white wine
Thyme instead of basil
Addition of red pepper flakes

The ingredients that I used for this delicious dinner include the following:

Ingredients for rhubarb topped roasted salmon — Ingredients: rhubarb, balsamic vinegar, honey, garlic, ginger root, Thai basil, salmon filets, purple onion and salt.

Illustrated Step by Step

Chopped purple onion in cast iron skillet. — Step #1: Saute purple onions in skillet for 5 min or until caramelized.

Caramelized purple onions with shredded ginger in a cast iron skillet — Step #2: Add shredded ginger to the skillet and cook for a few minutes to combine.

Chopped rhubarb cooking in cast iron skillet — Step #3: Add chopped rhubarb to skillet, along with balsamic vinegar and garlic

3 salmon filets topped with rhubarb compote ready to be roasted. — Step #4: Season salmon filets, top with rhubarb mixture and roast for 8-10 min at 400 F

Rhubarb topped salmon with a side of tossed green salad.

Savory Rhubarb and Salmon

Roasted salmon cooked with an easy, savory rhubarb compote.

5 from 2 votes

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Prep Time 30

Cook Time 10

Servings

Calories 348

Author Dorothy Stainbrook

Equipment

Ingredients

¼ Cup grated ginger or 1 1/2 inch gingerroot, grated
1 Pound Rhubarb chopped
1 purple onion chopped
1 Teaspoon garlic minced
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
¼ Cup white wine
½ Teaspoon salt
3 Tablespoons honey
1 ½ Pounds salmon filets
2 Tablespoons basil optional

Instructions

Preheat oven to 350 F.
Prep the ingredients by grating the root ginger, dicing the rhubarb and chopping the onion.
1/4 Cup grated ginger, 1 Pound Rhubarb, 1 purple onion
Saute onion in oil in skillet over medium to medium high for 5-10 minutes, or until caramelized and translucent.
Add vinegar wine, garlic and salt to skillet and bring to a boil. Simmer at a low boil for 4 minutes (may have to add a little water)
1 Teaspoon garlic, 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, 1/4 Cup white wine, 1/2 Teaspoon salt
Add the rhubarb to the skillet, bring to a boil and then lower heat and simmer 5-6 minutes.
Stir in honey and add basil (if using). Remove from heat, cover and keep warm
3 Tablespoons honey, 2 Tablespoons basil
Place the salmon filets on a sheet pan covered with parchment paper. Season with salt and pepper and spread half of the rhubarb mixture on top of the filets.
Roast for 8-13 minutes, or until salmon is no longer translucent and easily flakes.
1 1/2 Pounds salmon filets
Serve filets with a tossed green salad and a side of the rhubarb sauce.

Nutrition

Calories: 348kcalCarbohydrates: 21gProtein: 35gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 378mgPotassium: 1225mgFiber: 3gSugar: 15gVitamin A: 237IUVitamin C: 12mgCalcium: 130mgIron: 2mg

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