Fresh and healthy, the combination of salmon and passion fruit might sound unusual for some, but it is very well known (and loved) in Brazil. In this easy recipe, I use brown sugar to break the acidity of the passion fruit and table cream (or crème fraîche) to add a velvety texture to the sauce. Top with fresh herbs and serve over Coconut Rice.
Note: Passion fruit pulp may be found in the frozen section of main grocery stores, or in international or Latin grocery stores. To make passion fruit pulp from scratch, blend the pulp of 2 passion fruits with 1/4 cup of water for 20 seconds. Strain and add to the sauce.
- 3 tablespoons coconut oil
- 2 tablespoons grated coconut, preferably fresh
- 1½ cups jasmine rice
- 1½ cups unsweetened coconut milk
- 1/4 cup water
- 1/2 teaspoon salt
Salmon with Passion Fruit Sauce
- 4 salmon fillets (5 to 6 ounces each, approximately 3/4 inches thick)
- Salt and freshly ground pepper
- 2 tablespoons canola oil, divided
- 1 tablespoon butter
- 1 small onion, shredded
- 3 tablespoons brown sugar
- 1 cup frozen passion fruit pulp (or homemade)
- 1/2 cup table cream or crème fraîche
- 1/2 cup fresh mint, finely chopped
- 1/2 cup cilantro, finely chopped
For the Coconut Rice:
In a medium sauce pan over medium-high heat, add the coconut oil and coconut flakes. Cook for 2 to 3 minutes until golden, stirring often. Add the rice and stir until all the grains are well coated. Add the coconut milk, water and salt. Stir once. Bring to a light boil and reduce the heat to medium-low. Cover and cook until the liquids have been absorbed, about 10 to 12 minutes. Remove from the heat and let stand, covered, for at least 10 minutes. Fluff with a fork before serving.
For the Salmon with Passion Fruit Sauce:
Preheat the oven to 375°. Season the salmon fillets with the salt, pepper and 1 tablespoon canola oil, rubbing the fillets on both sides. If using a regular oven, bake for 15 to 17 minutes, or until the salmon flakes easily with a fork. For a convection oven, bake the salmon at 350° for 13 minutes or until it flakes easily with a fork.
Meanwhile, in a medium skillet, heat the butter and remaining canola oil. Add the onion and cook over medium-high heat until translucent, about 4 minutes. Stir in the brown sugar and passion fruit pulp. Cook for an additional 1 to 2 minutes. Fold in the table cream or crème fraîche and remove from the heat.
In a small bowl, combine the mint and cilantro.
Place the salmon fillets on individual plates and add 2 to 3 tablespoons of the passion fruit sauce. Top with the fresh herbs mix and serve immediately over the Coconut Rice.