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1
In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved.
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2
Add the rhubarb and cook until just tender, about 1 minute.
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3
Strain the rhubarb in a colander set over a bowl to catch the cooking liquid.
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4
Return the liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes.
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5
Melt the butter in a medium saucepan.
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6
Add the onions and cook over low heat, stirring, until softened, about 1 minute.
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7
Add the chicken stock and thyme sprig and a pinch each of salt and pepper.
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8
Cover and simmer over low heat until the onions are tender, about 8 minutes.
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9
In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes.
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10
Using a slotted spoon, transfer the beans to a bowl and refresh under cool running water.
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11
Peel off the tough bean skins and add the favas to the onions.
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12
Heat a cast-iron skillet.
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13
Lightly coat the salmon fillets with some vegetable oil and season with salt and pepper.
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14
Cook the salmon, skin side down, over moderately high heat until the skin is very crisp, about 4 minutes.
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15
Turn the salmon and cook over moderate heat until barely cooked through, about 4 minutes more, depending on the thickness of the fillets.
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16
To serve, discard the thyme sprig and rewarm the onions; add the lemon juice and season with salt and pepper.
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17
Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb.
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18
Spoon the rhubarb onto 4 large plates and set the onions alongside.
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19
Top with the salmon and serve at once.
