Pan Seared Salmon with Passion Fruit Sauce

Method

1. Halve the passion fruit, scoop out the pulp and strain it for the juice. Keep 1 spoonful of the seeds and stir them back into the strained juice.
2. Pour the passion fruit juice into a pot over low heat. Add 5 tablespoons kOBE Monk Fruit Blend, 1/2 teaspoon salt and 25g unsalted butter. Stir until everything dissolves and cook until the mixture thickens slightly into a sauce.
3. Set a pan over the heat with 10ml cooking oil. Add the rinsed 200g salmon fillet, sprinkle it with a little salt and black pepper and sear both sides.
4. Add the remaining 25g unsalted butter and the rosemary sprig to the pan and spoon the butter over the fish so it cooks evenly and takes on the aroma. Once the salmon is just cooked, lift it onto a plate.
5. In a separate pan, heat a little cooking oil and quickly sauté 100g asparagus with a pinch of salt to keep its color and bite.
6. Arrange the salmon and asparagus on a plate and spoon the passion fruit sauce over the top.

Tips

• Fresh rosemary is hard to find at markets, so scatter dried rosemary into the butter pan or use dried thyme.
• When salmon is hard to find, sea bass fillet works.
• Taste the sauce before the heat goes off, since passion fruit varies in sourness with ripeness.
• Pat the salmon properly dry before it hits the pan, as a damp surface will not sear and sticks.