Balsamic pear-salmon saute
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Balsamic pear-salmon saute
  Saute    Fish  
Last updated 6/12/2012 1:06:34 AM. Recipe ID 32124. Report a problem with this recipe.
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      Title: Balsamic pear-salmon saute
 Categories: Fish, Low fat or, Apples and
      Yield: 2 Servings
 
      2    Salmon steaks; about 4
           -ounces each
    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
           -brandy)
    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
  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.
  




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Recipe ID 32124 (Apr 03, 2005)

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