Salmon With Warm Passion-Fruit Vinaigrette

Course : Italian
Serves: 4
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4 whole passion fruit -- fresh
4 whole salmon fillets -- skinned
1 teaspoon salt and pepper
2 teaspoons olive oil
1 tablespoon unsalted butter
3 tablespoons shallot -- minced
2 tablespoons mustard -- grainy
1 teaspoon honey
2 teaspoons white wine vinegar
1/4 cup dry white wine
4 cups mixed greens -- mesclun or purslane

Preparation / Directions:

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

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