Balsamic pear-salmon saute

2 Servings

Ingredients

Quantity Ingredient
2 Salmon steaks; about 4 ounces each
¼ teaspoon Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Unsalted butter
4 Shallots; thinly sliced
1 Garlic clove; thinly sliced
2 larges Ripe pears; Bartlett, Bosc or Winter Nelis, cored, peeled, and halved
¼ teaspoon Whole fennel seed
¼ cup Pear eau-de-vie; (pear brandy)
¼ cup Balsamic vinegar
Fresh flat-leaf parsley sprigs for garnish

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

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 <amdesjar@...> on Apr 09, 1998

Related recipes