Salmon with Passion fruit Sauce, Risotto Cheddar and Mashed Peas

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  • Salmon, loins clean: 2
  • Black pepper: taste.
  • Salt: taste.
  • Olive oil: taste.
  • Passion fruit sauce
  • Pulp of the fruit (no seeds): 300 g
  • Corn starch: 1 Tablespoon
  • Sugar: 1 Tablespoon
  • Orange liqueur and ginger: 1 dl
  • Mashed peas
  • Peas:


Start by puree. Boil the peas in water seasoned with salt. Pass the peas by pass-vite. Add the milk and the butter and heat the mixture thickens slightly. Season to taste your dates and book.

For salmon, core loins in a frying pan with a slight drizzle of olive oil, seasoned salt, and pepper. Remove them from the pan, place on a baking tray and bake in the oven, covered with aluminium foil (not dry) 180 for 20 minutes, until it is cooked. For the sauce, mix sugar and cornstarch. Join the liquor and the pulp of the fruit. Heat until the mixture thickens. Prepare the risotto. Finely chop the onion and saute it in half of the butter. Add the rice and cook slightly. Join the liquor. Stir and let it evaporate.

Join 1/3 of the broth. Let evaporate and repeat the process until the end. Remove from the heat, get the cheese in pieces, and the butter. Let stand and serve. Serve the risotto about the mashed peas. Emprate the fillet of salmon, pour with sauce and garnish with edible flowers or herbs.

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