Combine the wine with the honey into a small saucepan, and heat for a minute or 2 until the honey is completed incorporated into the wine. Add the rhubarb and cook for a couple of minutes until the rhubarb is tender. Strain the liquid from the rhubarb, and set the rhubarb aside. Return the wine to the saucepan and reduce until you have 1/2 cup of syrup.

In a skillet, melt butter and sweat the onions until soft by covering and cooking over low heat for about 15 minutes. Add the stock and thyme and season to taste. Cover again and simmer over low heat for another few minutes to allow the flavours to mix.

Cook the edamame (or other flat green bean) for 5 minutes in boiling water. Drain and add them to the onions, along with the corn kernels. Take off the heat while you prepare the salmon.

To cook salmon, fire up your grill to medium – high. You can also heat a grill pan on the stove. Rub the salmon with oil and season with salt and pepper.

Place the salmon skin side down (if using fillets) and grill until the skin is crisp (about 4 – 5 minutes).

Carefully turn the salmon over and cook on the other side, until barely cooked through, about 4 minutes more, depending on the thickness of the fish.

Remove the thyme sprigs and rewarm the onion mixture. Add the lemon juice and season with salt and pepper. Boil the sherry-rhubarb liquid and add the cooked rhubarb. Cook over high heat, just until hot, a minute or two.

Divide the bean/onion mixture among 4 plates. Add 1/2 of the cooked rhubarb. Next, top with a piece of salmon on each plate and then the rest of the rhubarb mixture.

Garnish with lemon slcies if you wish.