| 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
A Message from our Provider:
“The real God: don’t settle for substitutes”