Medallions of Salmon In Rhubarb Vinaigrette

Preparation

1. Step 1

   Snap the ends of the asparagus off where they break naturally, peel the ends with the tips and steam until crisp-tender and still bright green, about 5 minutes. Set aside.

2. Step 2

   Form each piece of salmon into a medallion by winding it around itself, starting with the thickest part. Tie each medallion with butcher's string, or secure with toothpicks. Place on a baking sheet lined with parchment, cover with plastic wrap and refrigerate.

3. Step 3

   Place the salmon bones in a small saucepan. Add the wine, clam juice, shallots, bay leaf, parsley stems and thyme. Simmer to reduce to ½ cup. Strain through a fine strainer into a blender jar.

4. Step 4

   Place the rhubarb in a saucepan, add ⅓ cup water and cook over low heat until the rhubarb has disintegrated, about 10 minutes. Add the rhubarb to the blender jar. Blend until smooth. Add the mustard, salt, pepper, lemon zest and olive oil to make a vinaigrette-style sauce. Adjust the mustard and oil to taste.

5. Step 5

   Use a little of the olive oil to coat a heavy skillet. Season the medallions with salt and pepper, place them in the skillet, cover with a lid that fits into the skillet so it sits directly on the fish and cook over very low heat, turning frequently, until just done -- still translucent in the very center, 4 to 5 minutes. Remove the string or toothpicks.

6. Step 6

   Spoon a pool of the sauce onto each plate. Add a medallion of salmon, top it with two asparagus tips and sprinkle with chopped cherries or cranberries and scallion slivers.