I did a search...one recipe used cardamon, mustard seeds, garlic, and corriander (fresh). Not sure how that would go with salmon. Another used ginger, star of anise, and a jalepano pepper...I an thinking a little soy and maybe some rice vinegar...Another was for duck and used sage, but I'm not sure about sage and salmon. And, I'm not sure about dill and rhubarb...I guess if we don't like it with the salmon, we can eat it on something else...I make a very nice cherry sauce for salmon...but I don't think substituting the rhubarb for the cherries will work. Since rhubarb is tart and cranberries are tart--I thought I could modify how I make cranberry salsa by using the rhubarb instead. Maybe if I add the grated fresh ginger and the star of anise, and make it like I do the cranberry, that would be enough, using cilantro as the herb...
I'm having a hard time "marrying" rhubarb with an herb/spices. I am hoping one of the professional chefs on the list can help with this.