Sautéed Salmon with Rhubarb Marmalade

By á-174535

Rhubarb marmalade complements the simply cooked salmon. Serve with a green salad for a complete meal.

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 pound 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

Preparation

Step 1

In a saucepan, combine the water, sugar, ginger, allspice and vanilla bean and seeds. Add the rhubarb; bring to a boil. Cook over moderate heat, stirring occasionally, until the sauce is jam-like, about 20 minutes. Season with salt and pepper. Discard the vanilla bean.

In a nonstick skillet, heat the oil over moderately high heat. Season the salmon with salt and pepper. Cook, turning once, until lightly browned, 8 minutes. Spoon the sauce onto plates, top with the salmon and pea shoots and serve.