Seared Salmon with Passion Fruit and Caper Cream Sauce
A stunning fusion of delicate salmon and vibrant tropical flavours, this dish pairs honey-kissed passion fruit with tangy Dijon mustard and briny capers in a silky cream sauce. Elegant enough for a dinner party, simple enough for any night of the week!
🛒 Ingredients
6 servings
- 6 salmon fillets (about 150 g / 5 oz each)
- 3 ripe passion fruits
- 2 tablespoons honey
- 3 tablespoons Dijon mustard
- 200 ml (¾ cup) heavy cream
- 2 tablespoons drained capers
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- Salt and freshly ground black pepper
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Directions
- 1
Preheat oven to 180 °C / 350 °F. Season the salmon fillets with lemon juice, salt and black pepper and let rest for 10 minutes.
- 2
Halve the passion fruits, scoop out the pulp and press it through a fine-mesh sieve to collect just the juice. Discard the seeds.
- 3
In a small saucepan, combine the passion fruit juice, honey and mustard. Simmer over medium heat for 5 minutes, stirring often. Stir in the cream and capers, season to taste and keep warm.
- 4
Melt the butter in an oven-safe skillet over high heat. Sear the salmon fillets 2 minutes per side until golden brown.
- 5
Spoon the sauce over the salmon and transfer to the oven. Bake 8–10 minutes until just cooked through. Serve immediately with steamed rice or green vegetables.
💡 Chef's Tip
For an extra-glossy sauce, whisk in a small knob of cold butter off the heat just before serving. Whole-grain mustard is a great swap for a more rustic, textured finish.
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