Seared Salmon with Sugar Snaps and Rhubarb Sauce
Serves 4
(makes 1-1/2 cups of sauce)
Here, three springtime treats are in one dish—salmon, sugar snap peas, and rhubarb. Because the salmon is rich and slightly oily, the crunchy, fresh sugar snaps and the tart rhubarb with its hint of honey-sweetness both serve to cut the richness and make this a perfectly balanced dish. It makes an eye-catching mani dish for a dinner party that's easy to make and quickly cooked. You can prepare the rhubarb sauce up to two days ahead of time, reheating gently just before serving.

Rhubarb Sauce

• 1 bunch rhubarb (about 1 pound), trimmed and stems cut into 1-inch lengths, or 1 (12-ounce) package frozen rhubarb
  
• 2 bay leaves
  
• 1/4 cup honey
  
• 6 star anise
  
• 1/2 cup heavy cream
  
• Salt and freshly ground black pepper

Salmon and Sugar Snaps

• 1 tablespoon olive oil
  
• 2 pounds salmon fillet, de-boned, cut into 4 portions
  
• Salt and freshly ground pepper
  
• 1 cup trimmed sugar snap peas

Preparation
Prepare the Rhubarb Sauce: Combine the rhubarb, bay leaves, honey, and two of the star anise in a medium pot. Simmer over medium heat until the rhubarb is soft. Add the cream, increase the heat, and bring to a boil. Remove from the heat. Season to taste with salt and pepper. Remove and discard bay leaves and anise. Reserve.

Prepare the Salmon and Sugar Snaps: Lightly oil the salmon fillets and season with salt and pepper. Preheat a large nonstick pan over medium-high heat. Arrange the salmon fillets in the pan, skin sides down, and cook until the skins are well browned and crispy, about 3 minutes on each side. Flip over and continue cooking until the salmon is medium to medium-rare. Remove from the pan and drain on paper towels.

In a separate small pan, bring a small amount of water to a boil. Add the sugar snap peas and cook until they are bright green, about 2 minutes. Remove from the water, drain, and reserve. Ladle the rhubarb sauce onto 4 large, heated dinner plates. Place one portion of salmon, skin side up, on each plate. Surround the salmon with the reserved sugar snaps and garnish with remaining 4 star anise.