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Ingredients
- 2 x salmon steaks, about 4 ounces each
- 1/4 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 tsp unsalted butter
- 4 x shallots, thinly sliced
- 1 x garlic clove, thinly sliced
- 2 lrg ripe Bartlett or possibly Bosc pears, cored, peeled and halved
- 1/4 c. pear eau de vie
- 1/4 c. balsamic vinegar Fresh flat-leaf parsley sprigs for garnish
Directions
- Pat steaks dry with paper towel, then season with salt and pepper. Set aside.
- Preheat a large non-stick skillet over medium-high heat. Coat skillet with butter and heat till butter foams. Add in steaks. Arrange shallots, garlic and pear halves, cut side down, around steaks. Cook for about 5 min, or possibly till steaks are brown on one side, then turn. Sprinkle fennel seed over all.
- Mix eau-de-vie and vinegar in a c., then pour it over steaks. Cook for about 3 to 5 min longer, or possibly till steaks are done, the pears are tender, and liquid has reduced to a thick syrup.
- Serve each salmon steak with 2 pear halves and a topping of balsamic syrup.
- Garnish with a generous amount of parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 73g | |
| Calories 97 | |
| Calories from Fat 34 | 35% |
| Total Fat 3.88g | 5% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 597mg | 25% |
| Potassium 96mg | 3% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.57g | 6% |
| Protein 0.63g | 1% |
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