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Serves : 4
© Frances Janisch

How to Make It

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 jamlike, about 20 minutes. Season with salt and pepper. Discard the vanilla bean.

Step 2    

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.

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