Instructions: In a saucepan, combine the sherry and sugar and cook until dissolved. Add rhubarb and cook until tender, about 1 minute. Strain liquid, and boil it until reduced to 1 cup.

Melt the butter in a saucepan. Add onions and cook slowly until soft, about 15 minutes. Add stock, thyme, salt and pepper. Cover and simmer about 8 minutes.

Boil the fava beans in salted water for 2 minutes, until tender, then rinse under running water. Add to onions.

Lightly oil salmon fillets, season, and grill over medium-hot fire, skin-side down, until skin is crisp, about 4 minutes. Turn, and grill until barely cooked through, about 4 minutes more depending on thickness.

To serve, rewarm the onions; add the lemon juice and season to taste. Bring the sherry-rhubarb liquid to a boil, add the cooked rhubarb and cook until hot. Spoon rhubarb onto 4 plates and top with onions. Top with salmon and serve immediately.

This recipe yields 4 servings.

NOTES : Rocco DiSpirito is a chef at Manhattans Union Pacific restaurant and a James Beard Award nominee

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