Salmon with a Rhubarb Sauce

The thing that I have most consistently made with rhubarb is Strawberry Rhubarb pie and Rhubarb Upside Down Cake, with a recent foray into Rhubarb Simple Syrup for cocktails, but as one article I read pointed out, it is a vegetable and therefore well suited to savory dishes.

• 3/4 cup water
• 1/2 cup sugar
• 1 teaspoon grated peeled ginger 
• 1 onion diced
• 1/4 teaspoon ground allspice
• 1/4 c. soy sauce
• 1/4 c. Worcestershire sauce
• 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

Step 1    

In a saucepan, combine the ingredients above the rhubarb and cook. 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 or vice versa (which is my preference) and serve.