INGREDIENTS:
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 vegetable oil
Four 6-ounce salmon fillets with skin
4 ounces pea shoots or watercress
METHOD:
Whisk to combine water, sugar, ginger, allspice, and vanilla bean with seeds in a large saucepan. Add the rhubarb and bring the mixture to a boil. Immediately reduce heat and cook over medium heat, stirring occasionally, until the sauce is thickened and ‘jammy,’ about 20 minutes. Season with salt and pepper. Remove and discard the vanilla bean.
Heat a non-stick skillet with the oil over moderately high heat. Season the salmon with salt and pepper. When oil is hot, add salmon and cook, turning once, until lightly browned, about 8 minutes. Spoon the sauce onto plates, place the salmon on top of the sauce, and top with pea shoots.
SOURCE: Adapted from Food and Wine recipe.
