This showstopper main course looks like it takes a lot more effort to prepare than it does! The slightly sweet, tangy sauce is sublime with salmon.
3/4 cup water
1/4 cup sugar
1 teaspoon grated peeled ginger
1/4 teaspoon ground allspice
1/2 vanilla bean, split lengthwise and seeds scraped
1 lb. rhubarb, stalks only, cut into 1-inch pieces
Salt and freshly ground pepper
1 tablespoon canola oil
Four 6-ounce salmon fillets with skin
4 ounces pea shoots or watercress
Combine water, sugar, ginger, allspice and vanilla bean and seeds in a large saucepan. Add the rhubarb and bring mixture to a boil. Reduce heat slightly and cook, stirring occasionally, until the sauce is reduced and has a jam-like consistency, about 20 minutes. Remove the vanilla bean. Season with salt and pepper to taste.
Heat a nonstick skillet with oil over medium high heat. Season the salmon with salt and pepper. Cook, turning once, until lightly browned, 6-8 minutes, depending on fillet thickness.
To serve, spoon one-fourth of the rhubarb sauce onto each plate. Top with the salmon and lightly scatter pea shoots or watercress over salmon.
YIELD: Serves 4