Alicia's Lilikoi (Passionfruit) Salmon

1 cup passion fruit juice for cooking fish in
1 cup passion fruit juice for sauce (Hawaii's Own frozen concentrate)
1 tablespoon butter
3 tablespoons minced shallot (1 large)
2 tablespoons grainy mustard
1 tablespoon honey
2 teaspoons white-wine vinegar or rice vinegar
1/4 cup dry white wine
4 6-ounce skinless salmon fillets
salt and freshly ground pepper

Another simple version of this for camping is to take 1 can of Hawaii's Own Strawberry Guava juice and pour into an iron skillet. Put fish in skillet and season with salt, pepper and onion salt. Cover skillet with foil. When fish is cooked thoroughly, drizzle with honey. Serve fish with juices from pan poured on top.

Directions

Pour 1 cup of passion fruit juice in large skillet, frozen concentrate works also, just add some water. Place your salmon in the skillet and season with salt and pepper. Cover your skillet and poach salmon. Depending on quanity of fish, make sure that there is always liquid in the pan. I cook over medium-high heat. Cook salmon until just cooked through. Transfer to a plate or serving dish and cover with foil.

Return skillet to low heat and 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 and swirl in remaining butter.

I like to serve the salmon on a bed of jasmine rice seasoned with nori furikake. Pour sauce over fish.

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