A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (4)

24 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Rating: 1 stars
06/11/2018
didn't taste good
Rating: Unrated
04/21/2013
looks really yummy, too bad there's no wild salmon to eat...
Rating: Unrated
07/30/2008
Talk about yummy!!! I cant wait to make this!!! I can take it anywhere! It doesnt seem that hard!!!!
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Rating: Unrated
06/03/2008
This recipe is awesome! I got all my kids to eat salmon! I didn't use the passion fruit or the passion fruit vinegar. (I couldn't find either at my regular store or the speciatly store) I didn't have to substitute anything I just left it out and it tasted great. We served the salmon by itself with the sauce on top and had the veggies on the side.