Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Warm Passion-Fruit Vinaigrette 3.3 (24) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: ANN STRATTON Servings: 4 A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar. Ingredients 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 Directions 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. Rate it Print