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.


  • 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

  • ¼ cup dry white wine

  • 4 cups mixed greens, such as mesclun and purslane


  1. Halve each passion fruit, scrape flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside.

  2. 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.

  3. 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.

  4. Divide greens and sauteed spring vegetables among plates; place salmon on top and drizzle sauce over salmon.

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