Ingredients
Scale
- 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.
- Category: Main