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Leek and Passion Fruit Grilled Salmon

Leek and Passion Fruit Grilled Salmon

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Leek and Passionfruit Grilled Salmon

Served with a bold passion fruit and leek sauce, this grilled salmon recipe is loaded with bright flavors that will leave you feeling full, but not weighed down.

Leek and Passionfruit Grilled Salmon

This super flavorful and healthy salmon dish is easy to create and served with a rutabaga puree.

The rutabaga will take the longest to cook, so start there. If you have a good peeler, you can peel the skin from the rutabaga. If not, you will have to use a paring knife but be cautious because they are very firm and difficult to cut.

Leek and Passionfruit Grilled Salmon

Leek and Passionfruit Grilled Salmon

See Also

Click here for the rutabaga puree recipe.

Beth Neels
Course Main
Servings 5 servings

Ingredients
  

  • 5 4 oz. Salmon Filets
  • 1 Tbsp. olive oil
  • 1 large leek
  • 1 Tbsp. minced garlic
  • 3 c. passion fruit juice
  • 3 Tbsp. honey
  • 2 tsp grated ginger
  • 1 Tbsp. minced fresh rosemary
  • 1 Tbsp. corn starch

Instructions
 

  • Cut the ends off of the leek.
  • Halve the leek lengthwise then slice 1/4" slices crosswise from each half.
  • Wash leeks in a salad spinner or a colander to remove grit. Strain and spin. For alternate method, see blog post.
  • Add olive oil to a large skillet and saute' the leeks over medium low heat until soft.
  • Add garlic and saute' just until fragrant.
  • Remove 2 tablespoons of the leek and garlic mixture and mince finely. (Use remainder of leek mixture for Rutabaga Leek Puree with Passion Fruit or freeze for another use)
  • Return leek and garlic to the same skillet and add grated ginger. Saute' for a few more minutes.
  • Add passion fruit juice, honey, salt and pepper and rosemary. Bring to a boil then reduce heat and simmer for 5 minutes. Let cool.
  • Marinate salmon for at least 1/2 hour, covered in refrigerator.
  • Remove salmon from marinade, reserving the marinade. Let salmon sit at room temperature while you finish the sauce.
  • Bring marinade to a boil for 5 minutes. Reduce heat to low.
  • Mix 1 Tbsp. Cornstarch with 1/4 c. water. Thicken marinade with cornstarch mixture. Stirring to incorporate. Keep warm.
  • Brown salmon filets over very high heat, just until brown. Flip and lightly brown the other side so the salmon does not get overdone. USDA recommends 145°F done temperature. Most chef agree 125° with a rest for medium rare.

 

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