Salmon with Zespri® SunGold Kiwifruit Salsa

Peel and chop the kiwifruit along with the celery. Mix together with the olive oil, season with salt and pepper, and set aside.

In a bowl, mix together the mascarpone cheese, chopped basil, fried onions, 5g of the olive oil, and the salt and pepper. Set aside.

Cook the asparagus in boiling water for 3 minutes. Remove from the water, chop and set aside.

In the meantime, brown the salmon to your liking in a few drops of olive in a non-stick pan.

Once browned on both sides, remove from the heat and season.

Place the salmon on a plate, cover it with the mascarpone mixture and serve alongside the asparagus and the kiwifruit salsa.

Notes:

If you want, you can blend the kiwifruit with the oil and the celery. This will make it much easier to spread and more enjoyable.

Reprinted with permission of Zespri® Kiwifruit.