Best 3 Salmon With Gingered Rhubarb Compote Recipes

Introducing a culinary masterpiece that tantalizes the taste buds and nourishes the soul: our delectable Salmon with Gingery Rhubarb Compote. This dish is a harmonious blend of flavors and textures, where the tender, flaky salmon rests upon a vibrant compote of tart rhubarb and aromatic ginger. The salmon is roasted to perfection, achieving a crispy exterior while maintaining a moist and succulent interior. The gingery rhubarb compote adds a delightful balance of sweet and tangy notes, complemented by the subtle heat of ginger. This recipe also features variations to cater to different preferences, including a pan-seared salmon option for those who prefer a quick and easy cooking method. Additionally, we explore the versatility of rhubarb by providing an alternative recipe for a refreshing Rhubarb-Mint Simple Syrup, perfect for crafting cocktails or adding a touch of sweetness to desserts. Get ready to embark on a culinary journey with our Salmon with Gingery Rhubarb Compote and discover the vibrant flavors that await.

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SALMON WITH GARLIC AND GINGER

Salmon with Garlic and Ginger image

A citrus marinade sparked with garlic and ginger perks up the salmon fillets Patricia Cohen prepares in her Floral City, Florida home. She relies on her microwave to cook the fish in minutes.

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 cup minced fresh parsley
4 teaspoons minced fresh gingerroot
6 garlic cloves, minced
1 to 2 tablespoons lemon juice
1 to 2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 tablespoon olive oil
4 salmon fillets (6 ounces each)

Steps:

In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.

Nutrition Facts :

RHUBARB-GINGER COMPOTE

Rhubarb-Ginger Compote image

Provided by Molly O'Neill

Categories side dish

Time 1h

Yield Two and a half cups

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons grated ginger
2 cups water
1 cup sugar
4 cups rhubarb, trimmed and cut into 1/4-inch slices
2 tablespoons plus 2 teaspoons rice-wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 87 milligrams, Sugar 54 grams

RHUBARB COMPOTE WITH GINGER

Rhubarb Compote with Ginger image

This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.

Provided by gartenfee

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 8h25m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound chopped rhubarb
1 ½ cups sugar, or more to taste
½ cup orange juice
2 tablespoons finely chopped candied ginger

Steps:

Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g

Tips:

Choose the right salmon. For this recipe, it's best to use a wild-caught salmon fillet that's about 1-1/2 pounds. If you can't find wild-caught salmon, you can use farm-raised salmon, but it may not be as flavorful.
Don't overcook the salmon. Salmon is a delicate fish, so it's important not to overcook it. The best way to tell if the salmon is done is to insert a fork into the thickest part of the fillet. If the fish flakes easily, it's done.
Make the rhubarb compote ahead of time. The rhubarb compote can be made up to 3 days in advance. This will give the flavors time to meld together.
Serve the salmon with your favorite sides. This dish pairs well with roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

This salmon with gingered rhubarb compote is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The salmon is cooked to perfection and the rhubarb compote is the perfect accompaniment. This dish is sure to please everyone at the table.