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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.
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2
Set aside.
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3
Form each piece of salmon into a medallion by winding it around itself, starting with the thickest part.
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4
Tie each medallion with butcher's string, or secure with toothpicks.
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5
Place on a baking sheet lined with parchment, cover with plastic wrap and refrigerate.
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6
Place the salmon bones in a small saucepan.
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7
Add the wine, clam juice, shallots, bay leaf, parsley stems and thyme.
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8
Simmer to reduce to 1/2 cup.
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9
Strain through a fine strainer into a blender jar.
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10
Place the rhubarb in a saucepan, add 1/3 cup water and cook over low heat until the rhubarb has disintegrated, about 10 minutes.
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11
Add the rhubarb to the blender jar.
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12
Blend until smooth.
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13
Add the mustard, salt, pepper, lemon zest and olive oil to make a vinaigrette-style sauce.
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14
Adjust the mustard and oil to taste.
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15
Use a little of the olive oil to coat a heavy skillet.
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16
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.
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17
Remove the string or toothpicks.
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18
Spoon a pool of the sauce onto each plate.
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19
Add a medallion of salmon, top it with two asparagus tips and sprinkle with chopped cherries or cranberries and scallion slivers.
