Serves 4
Main
Salmon with Warm Passion-Fruit Vinaigrette
Side
Hard-cooked Eggs with Herb Mayonnaise Sautéed Spring Vegetables
Dessert
Ice Cream with Strawberries and Red Wine
Salmon with Warm Passion-Fruit Vinaigrette
Ingredients
- 4 fresh passion fruits
- Four 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons minced shallot (1 large)
- 2 tablespoons grainy mustard
- 1 teaspoon honey
- 2 teaspoons white-wine vinegar
- 1/4 cup dry white wine
- 4 cups mixed greens, such as mesclun and purslane
Directions
1. Halve each passion fruit, scrape flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside.
2. 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.
3. 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.
4. Divide greens and sauteed spring vegetables among plates; place salmon on top and drizzle sauce over salmon.
Hard-cooked Eggs with Herb Mayonnaise
Ingredients
- 4 large eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon finely snipped fresh dill, plus sprigs for garnish
- 1/2 teaspoon finely chopped fresh tarragon leaves, plus sprigs for garnish
- 1/2 teaspoon finely snipped fresh chives
- 1/2 teaspoon finely chopped scallion, white part only
- 12 assorted radishes
- 4 slices black bread, cut in half
- Coarse salt
Directions
1. Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
2. In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.
Sautéed Spring Vegetables
Ingredients
- 1 tablespoon plus 1/2 teaspoon salt
- 6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
- 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
- 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
- 6 ounces sugar-snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
- 6 ounces cherry tomatoes (yellow and/or orange), cut in half
- 2 tablespoons olive oil
- 1/2 small red onion, cut into 1/4-inch dice
- 1/8 teaspoon freshly ground pepper
- 1/2 cup basil leaves, torn in half
Directions
1. Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar-snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
2. Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
3. Remove from heat, add basil, and toss to combine.
Ice Cream with Strawberries and Red Wine
Ingredients
- 2 pints strawberries, stems removed
- 1/4 cup sugar
- 1/3 cup dry red wine
- One 3-inch-long cinnamon stick
- 1/8 teaspoon freshly ground pepper, or to taste
- 1 pint vanilla ice cream, slightly softened
- 4 sprigs fresh mint, for garnish
Directions
1. If strawberries are small, cut in half; if large, cut in quarters.
2. Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.