Balsamic pear-salmon saute
Last updated 6/12/2012 1:06:34 AM. Recipe ID 32124. Report a problem with this recipe.
Title: Balsamic pear-salmon saute
Categories: Fish, Low fat or, Apples and
Yield: 2 Servings
2 Salmon steaks; about 4
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
1/4 c Balsamic vinegar
Fresh flat-leaf parsley
-sprigs for garnish
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
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.
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