You’re probably familiar with rhubarb, but you might not know a lot about it. Because of rhubarb’s naturally tart flavor, we often see it served with strawberries and smothered with sugar. But did you know that rhubarb is actually a vegetable? Rhubarb is grown in cooler climates and harvested earlier in the growing season. Only its stalks are edible. You can use it to create a flavorful salsa, which can add a downhome flavor to salmon or other heart-healthy fish. Rhubarb provides a good source of fiber and is a rich source of antioxidants, consistent with other vegetables such as spinach and kale.
PREP TIME
30 Min
BAKE TIME
20 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
- 1 medium onion, thinly sliced
- 4 green onions, sliced
- 2 tablespoons of olive oil
- 4 cups sliced fresh or frozen rhubarb
- ¼ cup packed brown sugar
- ½ cup white wine such as pinot grigio or sauvignon blanc, or grape juice
- 1 tablespoon minced fresh gingerroot
- ½ teaspoon salt (optional)
- ¼ teaspoon pepper
- 4 salmon fillets (4-6 oz each)
- Additional sliced green onions, optional
Directions
- In a large ovenproof skillet, cook onions in olive oil 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 degrees for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with additional green onions if desired.
Nutrition Facts
Servings: 4 | Total fat: 12g | Saturated fat: 2g | Sodium: 394mg | Total carbohydrate: 25g | Fiber 4g | Protein: 26g | Calcium: 167mg
Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare. Adapted from original recipe at tasteofhome.com.
