Heart Healthy Seared Salmon with Rhubarb and Blueberries Recipe

               
Peppery salmon and a wonderfully tart rhubarb-blueberry compote team up in this tantalizing, heart-healthy recipe. This gluten-free seafood dish is sure to win a place in your weeknight rotation.
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Ingredients
Recipe yields 4 servings
Compote
2 large rhubarb stalks, trimmed and chopped coarse
3 Tbsp sugar
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 pepper
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Helpful how to videos
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Directions
Compote
Step 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.

Salmon
Step 1

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.

Time: 45 minutes
Servings: 4
Calories: 269
Make this for: Gluten Free
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Nutrition facts
Serving Size: 6 oz salmon, 1/4 cup compote
Per serving:
calories:269
total fat:6g
sat fat:1g
cholesterol:89mg
sodium:191mg
total carb:18g
fibers:2g
proteins:35g

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Heart Healthy Seared Salmon with Rhubarb and Blueberries Recipe

Ingredients
Recipe yields 4 servings
Compote
2 large rhubarb stalks, trimmed and chopped coarse
3 Tbsp sugar
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 pepper
Directions
Step 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.

Step 1

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.

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