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Salmon with Gingered Rhubarb Compote

Last updated: June 5, 2023

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.


30 Min


20 Min






  • 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


  1. In a large ovenproof skillet, cook onions in olive oil over medium heat for 15-20 minutes or until golden brown, stirring frequently.
  2. 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.
  3. 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.

Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare. Adapted from original recipe at

Tags: Recipe recipes

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