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Sautéed Salmon with Rhubarb Marmalade

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  • Servings: 4

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  • 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


How to make this recipe

  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.
  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.
Contributed By Photo © Frances Janisch Published July 2002

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