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| Balsamic Pear-Salmon Saute Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 2
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Ingredients
2 salmon steaks; about 4 ounces each
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
4 shallots; thinly sliced
1 garlic clove; thinly sliced
2 large ripe pears; bartlett, bosc or winter
1/4 teaspoon whole fennel seed
1/4 cup pear eau-de-vie; (pear brandy)
1/4 cup balsamic vinegar
1 fresh flat-leaf parsley sprigs for; garnish
Cooking Directions:
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 http://www.theAtlantic.com/atlantic/atlweb/corby/rotm8pear.htm 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 on Apr 09, 1998
fish
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