Salmon with Warm Passion-Fruit Vinaigrette

This is a great way to cook salmon steaks. You can use mango or blueberries instead of passion fruit.

ingredients

4 fresh passion fruits or 1 1/2 cups fresh or frozen blueberries (thawed but not drained)
4 x 6 oz skinless salmon steaks or fillets
Salt and freshly ground pepper
2 tsp olive oil
1 Tbsp unsalted butter
1 Tbsp minced shallot (1 large) or 2 tbsp minced sweet white onion
2 Tbsp grainy or dijon mustard
1 tsp honey
2 tsp white wine vinegar
1/2 cup dry white wine
4 cups mixed greens

1
1. Halve each passion fruit, scrape flesh into a strainer and push through with a rubber spatula to make about 3 Tbsp juice. Set aside.
2
2. Season salmon with salt and pepper. Heat oil in a nonstick skillet over med-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to a plate; cover with foil.
3
3. Return skillet to low heat; add 1/2 tbsp butter and shallots/onion; cook, stirring, until golden, 1 to 2 minutes. Add reserved juice, mustard, honey, vinegar and wine. (If using blueberries add them now). Raise heat to high; cook until thickened, 1 to 2 minutes. Remove from heat; swirl in remaining butter.
4
4. Divide greens and among plates; place salmon on top and drizzle sauce over salmon.
5
Serve with steamed asparagus and rice for a full meal.