Free Recipe Balsamic Pear-Salmon Saute
Recipe Type: Free Fish Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 2
Ingredients for Balsamic Pear-Salmon Saute Recipe
2 Salmon steaks; about 4
-ounces each
1/4 ts Salt
1/2 ts Freshly ground black pepper
1 ts Unsalted butter
4 Shallots; thinly sliced
1 Garlic clove; thinly sliced
2 lg Ripe pears; Bartlett, Bosc
-or Winter Nelis, cored,
-peeled, and halved
1/4 ts Whole fennel seed
1/4 c Pear eau-de-vie; (pear
-brandy)
1/4 c Balsamic vinegar
Fresh flat-leaf parsley
-sprigs for garnish
Balsamic Pear-Salmon Saute Preparation
Pat the steaks dry with a paper towel, then season with salt and pepper. Set aside. Preheat a large nonstick skillet over medium-high heat. Coat the skillet with butter and heat until the butter foams, then add the steaks. Arrange the shallots and garlic around the steaks. Add the pear halves, cut-side down, around the steaks. Cook for about 5 minutes, or until the steaks are brown on one side, then turn. Sprinkle the fennel seed over everything. Mix the eau-de-vie and vinegar in a cup, then pour over the steaks. Cook for about 3 to 5 minutes longer, or until the steaks are done, the pears are tender, and the liquid has reduced to a thick dark syrup. Serve each dinner plate with a salmon steak, 2 pear halves, and a topping of the shallot-garlic balsamic syrup. Garnish with a generous amount of the flat-leaf parsley. Source: from Pears, by Linda West Eckhardt downloaded from April 8, 1998 The Atlantic magazine online Notes: A one-pan dish that simply sings. Accompany with wild-and-brown rice pilaf, then tuck a few sprigs of flat-leaf parsley for a celebration dinner that’s ready in less than 30 minutes. This recipe is easily doubled or tripled. Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Apr 09, 1998
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