Savory Rhubarb and Salmon
Roasted salmon cooked with an easy, savory rhubarb compote.
Servings: 4
Calories: 348kcal
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.
Notes
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Nutrition
Calories: 348kcal | Carbohydrates: 21g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 378mg | Potassium: 1225mg | Fiber: 3g | Sugar: 15g | Vitamin A: 237IU | Vitamin C: 12mg | Calcium: 130mg | Iron: 2mg