- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“Salmon with passion fruit sauce harmonizes the rich unctuousness of the noble fish with the acidic and aromatic contrast of the fresh pulp sweetened with honey. It is worth making for the speed of preparation in the skillet and for the elegant presentation that enhances special dinners with few steps.”
What you need to know
- Selagem de 4 filés de salmão no azeite de oliva por 5 minutos de cada lado até formar crosta dourada e centro macio
- Redução em fogo baixo da polpa pura de 2 maracujás frescos com uma colher de sopa de mel durante 3 a 5 minutos
- Envolvimento dos filés prontos com o molho cítrico na frigideira por 2 minutos e acabamento com salsinha picada
Ingredients
Main
- 4 salmon fillets (approximately 150g each)
- 2 passion fruits
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon of honey
- Chopped parsley for garnish
Instructions
Principal
- Start by seasoning the salmon fillets with salt and black pepper to taste.
- In a non-stick skillet, heat the olive oil over medium heat.
- Place the salmon fillets in the skillet and cook for about 5 minutes on each side, or until they are golden and cooked to your liking.
- While the salmon cooks, cut the passion fruits in half and remove the pulp with a spoon.
- In a small pot, add the passion fruit pulp and honey. Cook over low heat, stirring constantly, for about 3 to 5 minutes.
- Pour the passion fruit sauce over the salmon fillets in the skillet and cook for another 2 minutes.
- Remove from heat and transfer the fillets to a baking dish.
- Garnish with chopped parsley before serving.
Chef's tips
- Cozinhe os filés começando com o lado da pele para baixo para deixá-la crocante e proteger a maciez interna da carne
- Não ferva o molho de maracujá excessivamente para não ressecar as sementes nem queimar os açúcares naturais do mel
- Mantenha a frigideira em fogo médio constante para que o salmão doure por fora sem passar do ponto no interior
Variations
- Molho de maracujá coado passando a polpa por peneira antes de cozinhar caso prefira uma textura acetinada sem as sementes
- Salmão com gengibre adicionando meia colher de café de gengibre ralado ao molho de maracujá para ampliar a frescura
- Versão com pimenta fresca acrescentando rodelas finíssimas de pimenta-dedo-de-moça ao molho agridoce na panela
Substitutions
- O mel de abelhas pode ser substituído por açúcar mascavo, melaço de cana, xarope de bordo ou geleia de pimenta suave
- O maracujá fresco azedo pode ser substituído por polpa de maracujá congelada pura sem adição de açúcar ou água
- O salmão fresco pode ser substituído por postas de truta salmonada, filés de robalo ou filés altos de atum fresco
How to store
Store the fillets with the sauce in an airtight glass jar in the refrigerator for up to 2 days. Reheat gently in a covered skillet over minimum heat with a spoonful of water so as not to dry out the fish or burn the passion fruit sauce.
Can it be frozen?
It is not recommended to freeze the dish assembled with the fresh passion fruit sauce, as the fish emulsion changes and the sauce becomes watery when defrosting. Consume fresh or store refrigerated for consumption the next day.
What to serve with
Pairs perfectly with mild parmesan cheese risotto, mandioquinha purée, or toasted sliced almond rice. A green leaf salad with sprouts and cherry tomatoes balances the richness of the meal.
Frequently asked questions
Can I make the salmon in the oven instead of in a skillet?
Yes, roast the fillets at 200°C for 12 to 15 minutes and drizzle with the passion fruit sauce reduced separately in the pan right before serving.
How to prevent salmon from drying out in the skillet?
Cook for only 5 minutes per side over medium heat; the center of the salmon should maintain a vivid pink hue and very tender texture.
Should I strain the passion fruit seeds to make the sauce?
The seeds are traditionally kept for bringing crunchy texture and rustic visual appeal, but can be strained if you prefer a smooth sauce.
Is the passion fruit sauce excessively acidic?
The ratio of one tablespoon of honey to the pulp of two passion fruits balances the natural acidity of the fruit without making it sweet like a dessert.
