Pan Fried Salmon with Passion Fruit Sauce
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course
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Cuisine
Brazilian
Pan Fried Salmon with Passion Fruit Sauce
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This Pan Fried Salmon with Passion Fruit Sauce brings a tropical flair to celebrate summer! Salmon fillets are pan fried to perfection and then served with a vibrant, sweet and tangy passion fruit sauce.
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Ingredients
- 4 salmon fillets skin-on
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 3 tablespoons butter cold, unsalted
- 1 tablespoon cornstarch
- 1 1/4 cups passion fruit pulp thawed, frozen
- passion fruit optional, flesh of 2-3 fresh
- 1 tablespoon honey or to taste
Instructions
- Remove the salmon from the fridge and let it sit for 5 to 10 minutes before cooking.
- Use a sharp chef's knife to make 3 or 4 shallow cuts on the skin side of each fillet, being careful not to cut into the flesh. Season the salmon on all sides with salt and pepper.
- Heat one tablespoon of butter on a large nonstick skillet, over medium-high heat. Add the fillets, skin side down, and pan fry until the skin is crispy and releases easily from the pan, about 4 minutes. Carefully flip the fillets with a spatula, and cook the flesh side until firm and golden brown, no more than 1-2 minutes. Remove the fish to a plate and reserve.
- Lower the heat to medium and place the skillet back on the stove. Add another tablespoon of butter and the cornstarch, whisking to make a roux.
- Start pouring the passion fruit juice, whisking constantly to thicken the sauce, about 1-2 minutes. Once the sauce is thickened to the desired consistency, add the honey, fresh passion fruit flesh (if using) and a pinch of salt. Remove from heat and add one tablespoon of cold butter, whisking vigorously to emulsify.
- Taste the sauce and adjust the sweetness as needed.
- Arrange the salmon skin side-down on a platter, with the passion fruit sauce spooned over the fillets.
- Serve immediately.
Equipments used:
Notes
- If using frozen salmon, thaw it overnight in the fridge. While you can pan fry salmon from frozen, you will get juicier and flakier results if you thaw it first.
- The FDA recommends fish to be cooked to a internal temperature of 145 degrees F.
- However, if you're after a juicy and tender fish, I recommend you cook your salmon medium rare to no more than 125 degrees F.
- Leftovers are best used to make other dishes, like salads, salmon cakes or pasta.
- If you must reheat, lay the fillets on a baking sheet, cover with foil and reheat in the oven at 275 degrees F for 20 minutes.
- You can reheat the passion fruit sauce in a saucepan, adding a little water or juice to bring it back to the original consistency.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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