Pan-Seared Salmon with Passionfruit Sauce
Passionfruit sauce, sweetened with honey, adds a special touch to pan-seared salmon in this impressive dinner. Bold romantic flavor, easy recipe.
Cook Time
Cook Time
Mashed Potatoes
  • 2-3 russet potatoes (1 – 1 1/4 pounds), peeled and cut into chunks
  • 2tablespoons butter
  • 2tablespoons milk or cream
  • 1tablespoon chopped cilantro
  • salt and pepper
Passionfruit Sauce
  • 1cup frozen passionfruit pulp (seedless), defrosted
  • 3tablespoons honey
  • 6ounces green beans, ends trimmed
  • 2(6-8 ounce) skin-on salmon fillets
  • salt and pepper
  • 1tablespoon grapeseed or canola oil
  • chopped cilantro for garnish
  1. Start Potatoes: Put potatoes in a pot and sprinkle with salt. Add cold water to cover potatoes. Bring to a boil over high heat. Lower heat to medium-high and cook until potatoes are tender, about 20 minutes.
  2. Make sauce: While the potatoes are cooking, make the passionfruit sauce. Put passionfruit pulp and honey in a small saucepan. Bring to a boil over medium-high heat. Cook until the sauce thickens enough to coat the back of a spoon, 10 – 15 minutes. Set aside.
  3. Finish Mashed Potatoes: When the potatoes are done cooking, drain. Return to pot and mash by hand or mash with a food processor. Add butter and milk and stir until all butter is melted and incorporated. Stir in cilantro. Season to taste with salt and pepper.
  4. Steam green beans: Put green beans in a pot and add about 1 inch of cold water. Cover and turn heat to high. Steam 3-5 minutes, depending how crisp or tender you like them.
  5. Sear salmon: Pat salmon dry with paper towels and season with salt and pepper. Heat oil in a cast iron skillet over medium-high heat. Add salmon, skin side up. Cook for 3 minutes. Carefully flip salmon over with a spatula and cook 3-5 more minutes, until it reaches your desired doneness. (A thinner fillet will be done in less time. Fish should flake easily or reach internal temperature of 145 degrees).
  6. To serve: Divide mashed potatoes and steamed green beans between serving plates. Top with salmon and drizzle with passionfruit sauce. Garnish with chopped cilantro.

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