September 16, 2016

Passion Fruit Glazed Salmon With Roasted Vegetables

by Marjan
...The passion continues! Succulent, exotic, flavorful, passion fruit glazed salmon with roasted vegetables dressed in southwestern influenced gremolata is sure to tantalize your tasted buds begging for more! There is no room for additional flavor in this recipe! It is jammed packed with savory cilantro, jalapeño, lime, passion fruit and garlic to make an ordinary meal extraordinary. Intense with flavor, tang, and texture this roasted salmon with vegetables is healthy and easy to prepare.


Recently, I shared with you my recipe for Passion Fruit Cream Pie. This week, I've paired passion fruit as a glaze to dress up salmon with enough flavor and heat to make this fish exotic, succulent, delicious and out of this world unique! Certainly, my passion fruit glaze recipe can be used with any white fish of your choice, such as tilapia, trout, and sole.



From start to finish, this recipe will take less than hour. Basic ingredients needed are: salmon, zucchini, cauliflower, passion fruit, cilantro, jalapeño, garlic, heirloom tomatoes and lime. Easy, fast, bursting with flavor, I guarantee you will want to make this delicious meal over and over again. However, passion fruit is in season now and will not be for long. Therefore, stock up on this delicious fruit by extracting the juice and freezing it to enjoy all year long. I use freezer Ziplock bags and store one cup portions to be used through out the year in desserts, as a marinade for chicken, and of course as a delicious glaze on any fish.


As summer comes to end, enjoy all the light, healthy, robust, sweet flavors of this season...
Looking forward to Autumn!

Ingredients

Serves 4-6

Half of one whole salmon; deboned
2 zucchini; cut in quarters
1/2 of whole cauliflower florets
sea salt and freshly ground black pepper
quality extra virgin olive oil
2 tablespoons organic butter
1/2 cup chopped cilantro
4 garlic cloves-minced
1 jalapeño; seeds removed and finely chopped
4 limes; zest and juice
1/2 cup heirloom tomato; chopped into quarters
1 cup passion fruit juice (seeds and pulp); remove seeds if preferred. I personally love the crunch!
1 tablespoon of honey

Preheat oven to 400 degrees F.
Place vegetables on a baking sheet; sprinkle with sea salt and pepper. Drizzle olive oil over vegetables and roast for 20 minutes.
Meanwhile, in a small saucepan, reduce honey and passion fruit juice from 1 cup to 1/3 cup over medium low heat. This step can be completed ahead of time.
In a small bowl, combine chopped cilantro, minced garlic, lime zest and juice, chopped jalapeño, and 1/4 teaspoon sea salt and black pepper. Add 1/4 cup olive oil, toss, and set aside.
Place salmon on a well greased baking sheet. Sprinkle salt and pepper to taste; drizzle with olive oil to cover and bake in the oven with vegetables for 10 minutes.
Add two tablespoons of cilantro gremolata and 2 tablespoons of butter to passion fruit reduction. Add a little bit more lime juice if glaze is too sweet for your taste. Over medium heat, stir glaze until glossy and thick (3-4 minutes).
Ten minutes after placing fish in the oven, remove fish and spoon glaze to cover salmon completely. Return to oven to finish cooking for another 5 minutes.
To remaining gremolata, add chopped tomatoes and toss with roasted vegetables from oven. Return vegetables to the oven to finish with fish (3-4 minutes).
Serve salmon along with roasted vegetables. Enjoy!


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