Balsamic Pear-salmon Saute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Sami | Apples and, Fish, Low fat or | 2 | Servings |
INGREDIENTS
| 2 | Salmon steaks, about 4 | |
| ounces each | ||
| 1/4 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 1 | t | Unsalted butter |
| 4 | Shallots, thinly sliced | |
| 1 | Garlic clove, thinly sliced | |
| 2 | Ripe pears, Bartlett Bosc | |
| or Winter Nelis cored | ||
| peeled and halved | ||
| 1/4 | t | Whole fennel seed |
| 1/4 | c | Pear eau-de-vie, pear |
| brandy | ||
| 1/4 | c | Balsamic vinegar |
| Fresh flat-leaf parsley | ||
| sprigs for garnish | ||
| 19 | The Atlantic magazine online |
INSTRUCTIONS
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, 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. Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Apr 09, 1998
A Message from our Provider:
“If you want to be a leader, you must serve.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 620
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 5.1mg
Sodium: 393.9mg
Potassium: 2698.8mg
Carbohydrates: 139.4g
Fiber: 25.6g
Sugar: 67.1g
Protein: 20.2g