Rating: 4 stars
3858 Ratings
  • 5 star values: 0
  • 4 star values: 3858
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,858 Ratings
Terrance Brennan
July 2002

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Credit: © Frances Janisch

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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