| 1 tablespoon | Olive oil |
| 4 cups | Sliced sweet onions |
| Salt and black pepper |
| 1 cup | Taylor Brothers California Dried Plums, cut in half |
| ¼ cup | Golden raisins |
| ¼ cup | Cider vinegar |
| ¼ cup | Light brown sugar |
| ½ teaspoon | Ground ginger |
| 6 | Salmon filets (about 4 ounces each) |
|
In large skillet, heat oil over medium heat. Add onions; season with salt and pepper. Cover and cook about 5 minutes or until onions are soft but not colored.
Stir in dried plums, raisins, vinegar, sugar and ginger. Cook, uncovered, about 15 minutes or until onions are completely soft and compote is golden brown.
Keep warm or store in refrigerator and heat in saucepan over low heat when needed.
Grill salmon over gas or charcoal grill until a sharp knife feels no resistance when pushed into the salmon. Serve with compote on the side.
Serves 6. |
