| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Grains | "what to ha, Fish and se, June, Main coarse | 4 | Servings | |
INGREDIENTS
| 4 | Whole passion fruit | |
| Fresh | ||
| 4 | Whole salmon fillets | |
| Skinned | ||
| Salt and pepper | ||
| 2 | t | Olive oil |
| 1 | T | Unsalted butter |
| 3 | T | Shallot, minced |
| 2 | T | Mustard, grainy |
| 1 | t | Honey |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 74
Total Fat: 8.3g
Cholesterol: 69mg
Sodium: 47.7mg
Potassium: 399.7mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.6g
Protein: 21.1g