Title: Broiled Salmon with Passion Fruit Sauce
Categories: Seafood
Yield: 4 Servings
| 2 | | Up to ... |
| 3 | | Passion fruits (to yield 1/4 c juice) |
| 1 | ts | Cornstarch |
| 1/8 | ts | Cayenne (to taste) |
| 1/4 | ts | Salt (to taste) |
| 1/4 | c | Fresh orange juice |
| 3 | tb | Diced red onion |
| 1 | tb | Light rum |
| 1/2 | ts | Sugar (to taste) |
| 1 1/4 | lb | Skinless salmon fillet, cut into 4 equal portions |
| 3 | ts | Vegetable oil |
| 2 | sm | Kirby (pickling) cucumbers, skin peeled in alternating strip |
| 2 | c | Watercress, trimmed, washed and dried |
| 1 | ts | Balsamic vinegar |
Cut tops from passion fruits, scrape out all pulp into the bowl of a food
processor. Process the pulp until liquefied, then strain through a sieve
to remove seeds. Set the juice and seeds aside. In a small bowl, combine
cornstarch, 1/8 t cayenne and 1/4 t salt. Gradually stir in orange juice,
onion, rum and 1/4 c of the passion fruit juice. Add sugar and additional
cayenne to taste. Set salmon fillets in a shallow dish and cover with the
passion fruit mixture. Marinate in the refrigerator for 20 to 30 minutes,
spooning liquid over occasionally. Preheat the broiler and broiler pan.
Remove the salmon from the marinade, reserving marinade. Brush the salmon
and broiler pan with 2 t of oil. Broil the salmon until the flesh is
opaque, about 6 minutes, basting once. Meanwhile, combine the reserved
marinade and 2 T water in a small saucepan; bring to a simmer over medium
heat. Cook, stirring, until thickened slightly, about 1 minute. Remove from
the heat and season to taste with salt and cayene. If you like, stir a
spoonful or two of the passion fruit seeds back into the sauce for contrast
and crunch. Just before serving, toss cucumbers and watercress in a large
bowl with balsamic vinegar, the remaining 1 t oil and salt to taste.
Transfer the greens to a platter, set the salmon on top and spoon the sauce
over the salmon. 338 calories per serving; 30 g protein, 18 g fat, 10 g
carbohydrate; 210 mg sodium; 93 mg cholesterol.