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Title: Salmon with Warm Passion-Fruit Vinaigrette
Categories: Fish Entree Salmon
Yield: 4 Servings
| 4 | Whole passion fruit -- | |
| Fresh | ||
| 4 | Whole salmon fillets -- | |
| Skinned | ||
| Salt and pepper | ||
| 2 | ts | Olive oil |
| 1 | tb | Unsalted butter |
| 3 | tb | Shallot -- minced |
| 2 | tb | Mustard -- grainy |
| 1 | ts | Honey |
| 2 | ts | White wine vinegar |
| 1/4 | c | Dry white wine |
| 4 | c | Mixed greens -- mesclun or |
| Purslane |
Halve each passion fruit, scrpe flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside. Season salmon with salt and pepper. Heat oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to plate; cover with foil. Return skillet to low heat; add 1/2 tablespoon butter and shallots; cook, stirring, until golden, 1 to 2 minutes. Add reserved juice, mustard, honey, vinegar and wine. Raise heat to high; cook until thickened, 1 to 2 minutes. Remove from heat; swirl in remaining butter. Divide greens and Sauteed Spring Vegetables among plates; place salmon on top and drizzle sauce over salmon.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" previous next