PAN FRIED SALMON WITH RHUBARB MARMALADE

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

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.

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.

Terrance Brennan

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