In this quick recipe, fresh rhubarb gives sweet blueberries a tart punch of flavor. This easy recipe features salmon, but you can use this compote as a topping for any fish, pork, or chicken.

Ingredients

Compote:
* 2 large stalks rhubarb trimmed and chopped coarse
* 3 Tbsp sugar
* 1/4 vanilla bean, split, or 1 tsp vanilla extract
* 1 Tbsp orange zest
* 1/4 cup orange juice
* 1/2 cup water
* 1 cup fresh blueberries&;

Salmon:
* 4 salmon fillets (about 6 oz each)
* 1/8 tsp salt
* 1/8 tsp white pepper

Directions

Compote:
Make compote: In a large saucepan, combine all compote ingredients except blueberries and bring to a boil over moderate-high heat. Lower heat and simmer for 15 to 20 minutes until rhubarb is tender. Transfer to a bowl and, with a slotted spoon, remove vanilla bean. Fold in blueberries and stir to combine well. Allow compote to rest until it comes to room temperature.

Salmon:
Coat grill pan with nonstick cooking spray and place over high heat. Season salmon with salt and pepper, and place in pan; lower to moderate heat and cook for 3 to 4 minutes. With a spatula, turn salmon fillets and cook another 3 to 4 minutes, until firm and not opaque. Transfer to a platter and spoon compote over salmon.

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