Seared Salmon with Blueberries Recipe

by Delilah Newton | Jul 03, 2018
Salmon with blueberry rhubarb compote


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.


* 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&;

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


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.

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.

Nutrition Facts
6 oz salmon
1/4 cup compote
Calories: 269
Fat: 6 grams
Saturated Fat: 1g
Cholesterol: 89mg
Sodium: 191mg
Carbohydrates: 18g
Fiber: 2g
Protein: 35g

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