Salmon with fresh ingredients that highlight AMAZING Mega Kiwi! Get in my belly.
This is me trying my hardest to hold on to summertime - a bright and fresh lunch of tropical salsa on a bed of steamed rice and salmon! I may live in a landlocked state, but I could eat seafood dishes each day of the year and love every bite.
If rice isn't for you, a substitute of asparagus or broccoli is a great pairing with this meal. My meat and potatoes husband would prefer a fried potato! Pro Tip: Look for Mega Kiwi that are firm but not rock hard - it should yield to gentle pressure, but not be mushy. It is best to plan ahead in the week, if you know you want to make this dish and your Mega Kiwi isn't quite ripe, let them ripen on the counter a few days before meal prep time. Let's do this!
3 Mega Kiwi, peeled and diced
2 mangoes, diced
1/4 inch slice medium to large red onion
1 green pepper. seeded and diced
palm full of fresh cilantro leaves chopped
juice of 1/2 lime more to taste
pinch of salt
4 salmon filet about 1/2 lb each
2 lemons thinly sliced
olive oil for drizzling
salt and pepper to taste
2 tbsp butter optional
Set oven to 425F
Peel the Mega Kiwi and mango and cut in small 1/4 inch dice. Put in a bowl.
Cut the onion slice in a 1/4 inch dice and add to bowl.
Mince the pepper and add to bowl along with the cilantro and lime juice. Toss well, cover, and refrigerate until needed.
Line a sheet pan with parchment and arrange the salmon filets on it. Tuck the lemon slices under the edges of the filets. Season with salt and pepper, and drizzle with olive oil. I sometimes dot with butter if I'm feeling extravagant. (If you use salted butter cut the amount of salt you use to season the fish.) Roast or grill the fish for 20 -25 minutes, or until it flakes with a fork and is not longer dark pink inside.
Serve the salmon topped with a generous amount of kiwi salsa. Top with salt if desired! ENJOY.