Salmon With Island Sauce Recipe

Passion fruit are not only for use in fruit salads or tart fillings. They also give zing to fish in the most delicious way.


Prep Time

15 minutes

Cooking Time

20 minutes


Serves: 4

Recipe Ingredients

  • 600 g box frozen salmon steaks, unwrapped
  • 20 grinds SPAR Citrus Salt
  • 1 ml cayenne pepper
  • 1 ml ground coriander
  • ½ bunch SPAR Freshline spring onions, finely chopped
  • 1 tray of 4 SPAR Freshline passion fruit, cut in half and pulp scooped out
  • 200 ml SPAR mango juice
  • 5 ml SPAR white sugar
  • 50 g SPAR butter, cubed
  • 30 ml vanilla yoghurt

Recipe Method

  1. Preheat oven to 200ºC. Arrange the salmon steaks, skin-side facing down, in a lightly greased shallow oven dish.
  2. Grind/sprinkle citrus salt and spices evenly over each salmon steak, and bake uncovered, in the preheated oven, for 20 minutes or until the flesh flakes easily.
  3. Meanwhile combine the spring onion, passion fruit pulp, mango juice and sugar in a saucepan, and bring to the boil. Simmer until reduced by approximately half.  *this stage is quicker in a microwave oven in a heatproof jug with 5 minutes cooking time on 100% Power.
  4. Remove from the heat, and stir in the butter cubes one at a time, until evenly melted and incorporated into the sauce. Just before serving, stir the yoghurt into the warm sauce, and serve immediately.

Hints & Tips

The vanilla yoghurt may be substituted with the same amount of sour cream combined with 15 ml sugar.
Do not return the sauce to the heat after the yoghurt has been added or it will curdle.
Don't substitute butter for margarine in this recipe; the sauce flavour will be compromised too much