12 oz of salmon fillet with skin
Salt and black pepper to taste
Fine herbs (purchased seasoning blend based on onion, parsley, celery seed, and dill) to taste
Lemon juice from 1 lemon
For the sauce
3 1/2 tablespoons of olive oil
1 clove of garlic, minced
1/2 medium onion, finely chopped
2/3 cup of passion fruit pulp with seeds
1 1/2 cups of water
5 tablespoons of cornstarch
1 tablespoon of fresh thyme
1/2 teaspoon of salt
1 tablespoon of cornflour
12 oz of salmon fillet with skin
Salt and black pepper to taste
Fine herbs (purchased seasoning blend based on onion, parsley, celery seed, and dill) to taste
Lemon juice from 1 lemon
For the sauce
3 1/2 tablespoons of olive oil
1 clove of garlic, minced
1/2 medium onion, finely chopped
2/3 cup of passion fruit pulp with seeds
1 1/2 cups of water
5 tablespoons of cornstarch
1 tablespoon of fresh thyme
1/2 teaspoon of salt
1 tablespoon of cornflour
In a bowl, season the salmon fillets with salt, black pepper, fine herbs, and lemon juice
Let it marinate for an hour
Prepare the sauce
Heat 2 tablespoons of olive oil in a pan over medium heat
Refine the garlic and onion until they're golden brown
Add the passion fruit pulp and cook, stirring occasionally, for 2 minutes
Add 1 cup of water and cornstarch
Let it boil for 5 minutes or until thickened
Add the thyme and salt
Cook for an additional 5 minutes or until thickened
Dissolve the cornflour in the remaining water and add to the sauce
Stir well and let it boil for an additional 5 minutes or until thickened. Reserve
Heat the remaining olive oil in a pan over medium heat
Place the salmon fillets with skin down, cover, and cook for 3 minutes
Flip the salmon, re-cover, and cook for an additional minute
Serve on plates with saffron risotto and drizzle with the passion fruit sauce.
