Passion Fruit Vinaigrette Recipes

SALMON WITH WARM PASSION-FRUIT VINAIGRETTE

Steps:

• Halve each passion fruit, scrape flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside.
• Season salmon with salt and pepper. Heat oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to a plate; cover with foil.
• Return skillet to low heat; add 1/2 tablespoon butter and shallots; cook, stirring, until golden, 1 to 2 minutes. Add reserved juice, mustard, honey, vinegar, and wine. Raise heat to high; cook until thickened, 1 to 2 minutes. Remove from heat; swirl in remaining butter.
• Divide greens and sauteed spring vegetables among plates; place salmon on top and drizzle sauce over salmon.

PASSION FRUIT VINAIGRETTE

Steps:

• Mix all ingredients well.

PASSION FRUIT SALAD DRESSING

Steps:

• Gather the ingredients.
• Cut the passion fruits in half. Scrape the pulp and seeds into a small saucepan.
• Heat fruit pulp over medium-low heat, stirring frequently. Heat the pulp almost to boiling, then remove it from the heat.
• Strain the pulp through a fine sieve or colander .
• Discard the seeds and let the juice cool.
• Put the passion fruit juice, olive oil, lime juice, vinegar, honey, and salt in a blender or food processor and blend until the mixture is smooth.
• Store the salad dressing in the refrigerator for up to one week. Stir or shake before using.

DUNGENESS CRAB AND PANKO STUFFED ARTICHOKES WITH PASSION FRUIT VINAIGRETTE

Steps:

• Prepare the artichokes by cutting the stem off, and trimming the outer leaves with scissors. Chop the top off, and scoop out the choke with a spoon.
• To prepare the stuffing, small dice the onions, garlic, shallots, green bell peppers, red bell peppers, and celery. In a large saute pan, add a thin coating of olive oil and heat. Add the diced vegetables and saute for approximately 2 minutes. Add the crabmeat and panko, and season with salt and pepper. Remove from the heat and set aside.
• Stuff each of the artichokes with the crab mixture, and steam for 45 minutes over medium heat.
• To make the vinaigrette, combine all of the ingredients in a blender and blend together. Set aside.
• To serve, place each artichoke on the center of a plate, and drizzle with the passion fruit vinaigrette.

RED SNAPPER WITH CITRUS VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
• Make squash purée and fry fish:
• Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
• Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

AVOCADO AND MANGO SALAD WITH PASSION FRUIT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

PASSION FRUIT VINAIGRETTE

Steps:

• Cut the passion fruit in half and scoop out the pulp and seeds into a small bowl. Put the shallot, garlic, honey, and lemon juice, and Worcestershire in a blender and whiz until smooth. Add the vinegar.
• Pour over the passion fruit. Stir and press with a rubber spatula to rinse the seeds and separate them from the pulp. Pour through a medium sieve, pressing to release as much pulp as you can. Stir in the arrowroot, heat until thickened, and pour over spinach or other salad greens.