Side Pannel
Balsamic Pear-Salmon Saute
Ingredients List
- 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
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.
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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