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Title: Balsamic Pear-Salmon Saute
Categories: Fish Lowfat Fruit Salmon
Yield: 2 Servings
| 2 | Salmon steaks | |
| About 4 ounces each | ||
| 1/4 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | ts | Unsalted butter |
| 4 | Shallots; thinly sliced | |
| 1 | Garlic clove; thinly | |
| Sliced | ||
| 2 | lg | Ripe pears |
| Bartlett, Bosc or Winter | ||
| Nelis | ||
| Cored, peeled, and halved | ||
| 1/4 | ts | Whole fennel seed |
| 1/4 | c | Pear eau-de-vie; (pear |
| Brandy) | ||
| 1/4 | c | Balsamic vinegar |
| Fresh flat-leaf parsley | ||
| Sprigs for | ||
| Garnish |
Pat the steaks dry with a paper towel, then season with salt and pepper. Set aside. Preheat a large nonstick skillet over medium-high heat. Coat the skillet with butter and heat until the butter foams, then add the steaks. Arrange the shallots and garlic around the steaks. Add the pear halves, cut-side down, around the steaks. Cook for about 5 minutes, or until the steaks are brown on one side, then turn. Sprinkle the fennel seed over everything.
Mix the eau-de-vie and vinegar in a cup, then pour over the steaks. Cook for about 3 to 5 minutes longer, or until the steaks are done, the pears are tender, and the liquid has reduced to a thick dark syrup.
Serve each dinner plate with a salmon steak, 2 pear halves, and a topping of the shallot-garlic balsamic syrup. Garnish with a generous amount of the flat-leaf parsley.
Source: from Pears, by Linda West Eckhardt
downloaded from http://www.theAtlantic.com/atlantic/atlweb/corby/rotm8pear.htm April 8, 1998 The Atlantic magazine online
Notes: A one-pan dish that simply sings. Accompany with wild-and-brown rice pilaf, then tuck a few sprigs of flat-leaf parsley for a celebration dinner that's ready in less than 30 minutes. This recipe is easily doubled or tripled.
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