Posted by beevalues on Nov 30, 2008
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 meets with no resistance when pushed into the salmon. Serve with compote on the side.