Lijit Ad Tag

Oct 24, 2014

Pan Seared Salmon with Passionfruit & Capers Sauce

So I’m up to my eyeballs in passionfruit. 
I’m good. Can’t seem to get tired of those fragrant things. Just bored of eating them the same way. Besides turning them into jam (Wanna see? Here.), I’ve made them into drinks, used them in cakes, desserts … notice something? It’s always a sweet. 
Then this afternoon, I was browsing at the grocers wondering what’s for dinner. Friend suggested salmon. And so, “bwwiiing!!”, went the lightbulb that is my noggin’.
Why not a savoury?

It’s always been a lemon and dill sauce for salmon….something contrasty to the rich, oily fish.
Passionfruit? Yessss….
Didn’t want a rich, cloying sauce. Figured I’d go with something lighter … more refreshing …. more, um, lazy. 

So here goes. Tell me if you like it. I did! 

As always, my portions are small. Double up or triplify (new word, my friends call it Pinglish) if you like. Adjust the ingredients to suit your palate.


Salmon fillets
1 tbs butter
1 tbs grape seed oil 
freshly ground pepper
1/2 cup Greek yogurt
1 heaped tbs capers, rinsed, drained and coarsely chopped
pulp of one large passionfruit
1 tsp honey (or to taste)


Season salmon with salt and freshly ground pepper.
Heat the butter and oil in a pan.
Pan sear the salmon, skin side down. Using a spatula, press lightly on salmon so that it doesn’t curl.
When skin is crisp (about 2-3 mins), flip and sear other side til it’s done to your liking.
Remove from pan and let rest.

Meanwhile, stir together yogurt, chopped capers, passionfruit pulp and honey.
Glop over salmon and enjoy!


  1. What a creative idea! It's amazing but I bought a passionfruit yesterday (A passionfruit because it was quite expensive...). I am in love with this fruit, its tanginess, its crunch and the enticing aroma... In short, I envy you the prices that allow you to make passionfruit jams.

    1. It's affordable here as we have locally grown ones. The imported ones are very expensive as well. I too am in love with the fruit ... aptly named, don't you think?

  2. Hi Ping! Good use of passionfruit. This is the type of dish that I shy away from because I think it is difficult (read : Artsy Fartsy). But yours is not complicated at all.

    1. Nothing artsy fartsy about my stuff. It's all doable and edible...sometimes looking pretty weird !

  3. Hello there,
    Great recipes!! Thank you so much for sharing these, we are truly inspired!!! We would like to add your blog to the Top Food Blog list in with over 6 million users worldwide... Your blog is impressively BEAUTIFUL and deserves to be included on the Top list!!

    We will feature your blog and create shout outs about your recipes to our fan pages.
    MyTaste is a social platform for foodies and blogs/sites owners like you and it helps to reach more people, get more visibility from the web and share/save recipes. Some of them receive at least 10,000 visits from us on a weekly basis.

    If you’d like to be featured, expand your readership and JOIN TOP FOOD BLOGS, here's the link where you can add your blog to the list>> (Joining won't cost you any cents)

    Kind regards

  4. Don't call me copy cat but I posted a salmon recipe couple of days ago:) Great minds think alike. I prefer your salmon since the portion looks more generous, at least in the photo. But I am not a fan of passion fruit because long time ago I ate too much and you can guess the rest.

    1. Ok, I won't call you a COPY CAT. Aww...kidding.
      Sumac crusted sounds great!
      Hey...don't blame the fruit just coz you got greedy.