Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         passion fruit -- fresh
   4      whole         salmon fillets -- skinned
                        salt and pepper
   2      teaspoons     olive oil
   1      tablespoon    unsalted butter
   3      tablespoons   shallot -- minced
   2      tablespoons   mustard -- grainy
   1      teaspoon      honey
   2      teaspoons     white wine vinegar
     1/4  cup           dry white wine
   4      cups          mixed greens -- mesclun or purslane

Preparation:

Halve each passion fruit, scrpe flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside. Season salmon with salt and pepper. Heat oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to plate; cover with foil. Return skillet to low heat; 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; swirl in remaining butter. Divide greens and Sauteed Spring Vegetables among plates; place salmon on top and drizzle sauce over salmon.