Seared Salmon with Blueberries Video

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.

Ingredients

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

Directions

  1. 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.
  2. 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

Serving Size

Amount Per Serving

Calories
269
% Daily Value*
  • Total Fat
    6g
    9%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    89mg
    30%
  • Sodium
    191mg
    8%
  • Total Carbohydrate
    18g
    6%
  • Dietary Fiber
    2g
    8%
  • Sugars
  • Protein
    35g
    70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.