Ingredients
1 medium onion, thinly sliced4 green onions, sliced2 tablespoons butter4 cups sliced fresh or frozen rhubarb1/4 cup packed brown sugar1/2 cup sweet white wine or white grape juice1 tablespoon minced fresh gingerroot1/2 teaspoon salt1/4 teaspoon pepper4 salmon fillets (6 ounces each)Additional sliced green onions, optional
Preparation
In a large ovenproof skillet, cook onions in butter over medium heat for 15-20 minutes or until golden brown, stirring frequently.
Add rhubarb and brown sugar; cook 3 minutes longer. Stir in the wine, ginger, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until rhubarb is tender, stirring occasionally.
Place salmon over rhubarb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with additional green onions if desired.
