Ingredients
- 1 1/2 cups dry (fino) sherry
- 1/4 cup turbinado or palm sugar
- 1/2 pound rhubarb, trimmed and cut on a bias
- 1 pound spring onions, thinly sliced
- 3 tablespoons unsalted butter
- 1/2 cup chicken stock
- 1 sprig of thyme
- Salt and pepper
- 1 pound fava beans, shelled
- Vegetable oil
- 4 6-ounce Copper River salmon fillets, skin-on
- 1 teaspoon fresh lemon juice
Description
Food Network
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