Salmon with Zespri® SunGold Kiwifruit Salsa

Recipe from: 15 August 2014
recipes, salmon, Zespri Kiwifruit

Ingredients 13
Servings 4
Time 00:20

Ingredients

  • 700
    g
    salmon fillets, skin and bones removed
  • 125
    g
    mascarpone cheese
  • 30
    g
    crunchy, fried onions
  • 7
    g
    extra virgin olive oil
  • 5
    g
    salt
  • black pepper to taste
  • 2
    g
    chopped basil
  • 1
    handful
    handful green asparagus
  • SALSA:
  • 3
    Zespri® SunGold Kiwifruit
  • 50
    g
    peeled celery
  • 1
    Tbs
    coriander
  • 30
    g
    extra virgin olive oil
 

Method

00:20
 

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.

 

Read more on: boost  |  fish  |  zespri  |  zespri kiwifruit  |  recipes
 

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