Name: Salmon with Warm Passion-Fruit Vinaigrette
Ingredients: 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

We will never get anywhere in life without discipline, be it in the arts, business, athletics, or academics. This is doubly so in spiritual matters. In other areas we may be able to claim some innate advantage. An athlete may be born with a strong body, a musician with perfect pitch, or an artist with an eye for perspective. But none of us can claim an innate spiritual advantage. In reality, we are all equally disadvantaged. None of us naturally seeks after God, none is inherently righteous, none instinctively does good (cf. Romans 3:9-18). Therefore, as children of grace, our spiritual discipline is everything – everything! I repeat…discipline is everything!

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits, Grains		"what to ha, Fish and se, Main coarse, June	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By     : Martha Stewart Living, June 1996

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“The real God: don’t settle for substitutes”