Passion Fruit Glazed Salmon with Creamy Pigeon Pea Rice and Sofrito Zucchini

Name: Passion Fruit Glazed Salmon with Creamy Pigeon Pea Rice and Sofrito Zucchini
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 24 oz skinless salmon fillets; 1 tsp salt; 1 tsp black pepper; 4 cloves fresh minced garlic; 1/2 tsp dried oregano; 3 tbsp olive oil; 2/3 cup passion fruit pulp or juice; 2 tbsp honey; 1 tbsp apple cider vinegar; 1/3 cup sweet peppers, chopped; 1/2 cup Puerto Rican sofrito; 1/4 cup culantro, chopped; 1 cup medium-grain rice; 1 1/2 cups cooked pigeon peas; 1 cup coconut milk; 1 1/2 cups chicken or vegetable broth; 1 leaf bay leaf; 3 oz grated queso del país or mild melting cheese; 10 oz zucchini, sliced into half-moons; 1 cup white onion, thinly sliced; 1 tbsp lime juice

An original Puerto Rican-inspired recipe featuring salmon fillets glazed with passion fruit, honey, and sweet peppers over creamy pigeon pea rice cooked with sofrito, culantro, and a touch of coconut, served with sautéed zucchini. It offers vibrant Boricua flavor with a balance of sweetness, acidity, and savory island seasoning.

25 minPrep

35 minCook

60 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

4 filetes (aprox. 680 g / 24 oz) 680 g skinless salmon fillets (6 oz cada uno)
6 g 6 g salt (divided)
2 g 2 g black pepper (divided)
12 g 12 g fresh minced garlic (divided)
1 g 1 g dried oregano
45 ml 45 ml olive oil (divided)
160 ml 160 ml passion fruit pulp or juice (without semillas duras if desired textura more fina)
30 ml 30 ml honey
15 ml 15 ml apple cider vinegar
45 g 45 g sweet peppers, chopped (divided)
120 g 120 g Puerto Rican sofrito (divided)
12 g 12 g culantro, chopped (divided)
200 g 200 g medium-grain rice (enjuagado)
240 g 240 g cooked pigeon peas (escurridos)
240 ml 240 ml coconut milk
360 ml 360 ml chicken or vegetable broth (hot)
1 unidad 1 unit bay leaf
80 g 80 g grated queso del país or mild melting cheese (for dar cremosidad al arroz)
300 g 300 g zucchini, sliced into half-moons
100 g 100 g white onion, thinly sliced
15 ml 15 ml lime juice

Nutrition facts

per serving

640 kcal

Calories

38 g

Protein

45 g

Carbs

33 g

Fat

5 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Preheat the oven to 425°F / 220°C. Pat the salmon fillets dry and season them with 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, half of the minced garlic, and the dried oregano.
2
2. In a small saucepan, combine the passion fruit pulp, honey, apple cider vinegar, half of the sweet peppers, 30 g (2 tbsp) of the sofrito, and 15 ml (1 tbsp) olive oil. Cook over medium heat for 5 to 7 minutes, stirring, until slightly thickened. Set aside.
3
3. For the creamy rice, heat 15 ml (1 tbsp) olive oil in a medium pot over medium heat. Sauté the onion with a pinch of salt for 3 minutes. Add 90 g (6 tbsp) of sofrito and half of the culantro; cook 2 minutes more.
4
4. Add the rinsed rice and stir for 1 minute to coat it well with the sofrito. Add the pigeon peas, coconut milk, hot broth, bay leaf, and 1 g (1/4 tsp) black pepper. Once it comes to a boil, lower the heat, cover, and cook for 18 to 20 minutes until the rice is tender.
5
5. While the rice cooks, place the salmon fillets on a lightly greased baking tray. Brush them with some of the passion fruit glaze and bake at 425°F / 220°C for 10 to 12 minutes, or until cooked through but still juicy. During the last 2 minutes, add another layer of glaze.
6
6. In a large skillet, heat 15 ml (1 tbsp) olive oil over medium-high heat. Add the zucchini, remaining garlic, remaining sweet peppers, and a pinch of salt. Sauté for 4 to 5 minutes until tender but still firm. Add the lime juice and toss.
7
7. When the rice is ready, remove the bay leaf. Stir in the grated queso del país and the remaining culantro. Mix until creamy. Taste and adjust with the remaining salt if needed.
8
8. Serve a bed of creamy pigeon pea rice, top with a glazed salmon fillet, and add the sofrito zucchini on the side. Finish with the remaining glaze spooned over the fish or served alongside.

Chef tips

If your passion fruit is very tart, add 1 extra teaspoon of honey to the glaze. For a deeper golden finish, broil the salmon for 1 minute at the end, watching closely.

Substitutions

You can substitute the salmon with red snapper, grouper, or mahi-mahi fillets, adjusting the cooking time. Queso del país can be replaced with mild mozzarella or Monterey Jack. If you do not have culantro, use cilantro, though the flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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