Salmon with Warm Passion-Fruit Vinaigrette
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Martha Stewart Living, June 1996
- 4 fresh passion fruits
- Four 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons minced shallot (1 large)
- 2 tablespoons grainy mustard
- 1 teaspoon honey
- 2 teaspoons white-wine vinegar
- 1/4 cup dry white wine
- 4 cups mixed greens, such as mesclun and purslane
- Halve each passion fruit, scrape 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 a 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.
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