Seared Salmon with Blueberries

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.

Nutrition Facts

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

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 peppe

Directions

Compote

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

Salmon

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

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