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Pan-Seared Salmon with a Honey-Ginger Passion Fruit Glaze

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  • Author: Beth Neels
  • Total Time: 66 minutes
  • Yield: 5 servings 1x

Description

An elegant main course featuring perfectly pan-seared salmon with a luscious glaze made from passion fruit, honey, and ginger. Sautéed leeks and rosemary add a savory, aromatic depth.

Ingredients

Units Scale
  • 5 4 oz (113g) Salmon Filets
  • 1 Tablespooon (15ml) olive oil
  • 1 large leek
  • 1 Tablespooon (15ml) minced garlic
  • 3 cups (710ml) passion fruit juice
  • 3 Tablespooons (44ml) honey
  • 2 teaspoons (10ml) grated ginger
  • 1 Tablespooon (15ml) minced fresh rosemary
  • 1 Tablespooon (15ml) corn starch

Instructions

  1. Cut the ends off of the leek.
  2. Halve the leek lengthwise then slice 1/4 inch (6 mm) slices crosswise from each half.
  3. Wash leeks in a salad spinner or a colander to remove grit. Strain and spin. (The remainder of the leek mixture can be used for Rutabaga Leek Puree with Passion Fruit or frozen for another use).
  4. Add olive oil to a large skillet and sauté the leeks over medium-low heat until soft.
  5. Add garlic and sauté just until fragrant.
  6. Remove 2 tablespoons (30 ml) of the leek and garlic mixture and mince finely.
  7. Return leek and garlic to the same skillet and add grated ginger. Sauté for a few more minutes.
  8. Add passion fruit juice, honey, salt and pepper, and rosemary. Bring to a boil then reduce heat and simmer for 5 minutes. Let cool.
  9. Marinate the salmon in the cooled mixture for at least 1/2 hour, covered in the refrigerator.
  10. Remove salmon from marinade, reserving the marinade. Let salmon sit at room temperature while you finish the sauce.
  11. Bring reserved marinade to a boil for 5 minutes. Reduce heat to low.
  12. Mix 1 Tablespooon (15 ml) cornstarch with 1/4 cup (59 ml) water. Thicken the marinade with the cornstarch mixture, stirring to incorporate. Keep warm.
  13. Brown salmon fillets 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 (63°C) done temperature. Most chefs agree 125°F (52°C) with a rest for medium rare.
  14. Serve the pan-seared salmon with the passion fruit, leek, and honey-ginger glaze.
  • Prep Time: 15 minutes
  • Cook Time: 51 minutes
  • Category: Main Course
  • Cuisine: Fusion

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Find it online: https://honestcooking.com/leek-passion-fruit-grilled-salmon/