Salmon with Rhubarb Vanilla Bean Butter Sauce - A Zest for Life

Ingredients

• 24 ounces salmon fillet
• 3 teaspoons neutral oil (divided1/4)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 2 tablespoons Karen’s Rhubarb Vanilla Bean Jam ((see recipe))
• 3 tablespoons rosé wine
• 1 tablespoon red wine vinegar
• 1/2 teaspoon fresh garlic (peeled; finely minced)
• 3 tablespoons unsalted butter (cold (I use organic))
• 8 jumbo asparagus spears (trimmed, peeled)
• 1 1/2 pound Chinese long beans ((or green beans) steamed )
• 1 cup Malabar Spinach (or fresh spinach, clean and dried & steamed )
• 1/2 cup watermelon radish (peeled gently and thinly sliced)
• 1 recipe Rhubarb Vinaigrette ((see recipe))