Fitness & Nutrition

A Summer Pairing: Seared Salmon with Blueberries

By on 07/12/2018

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.



  • large stalks rhubarb, trimmed and chopped coarse
  • Tbsp sugar
  • 1/4 vanilla bean, split, or 1 tsp vanilla extract
  • Tbsp orange zest
  • 1/4 cup orange juice
  • 1/2 cup water
  • cup fresh blueberries


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



  • 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.


  • 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 Info

Serves 4

Serving size: 6 oz salmon
1/4 cup compote

Calories: 269
Fat: 6g
Saturated Fat: 1g
Cholesterol: 89mg
Sodium: 191mg
Carbohydrates: 18g
Fiber: 2g
Protein: 35g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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