Directions
1. Skin the tomatoes. Dice the flesh
2. Mix the shallot, tomato and chives with the olive oil and balsamic vinegar
3. Peel the ZESPRI® GREEN Kiwifruit and cut into half slices
4. Peel and segment the orange
5. Put the fillet of salmon in a non-stick frying pan, cook in a pre-heated oven 225°C (425°F) for 5 minutes
6. Arrange the fillet of salmon in the middle of the plate and top with pieces of orange and the ZESPRI® GREEN Kiwifruit
7. Pour the fine olive oil with chives over the fish. Finally decorate with chervil or dill
Serves
4
Salmon Fillet with Oranges and ZESPRI® GREEN Kiwifruit
- 4 large tomatoes
- 1 shallot, chopped
- Long chives, chopped
- 2 teaspoons fine olive oil of Provence
- Balsamic vinegar
- 4 ZESPRI® GREEN Kiwifruit
- 500 – 600 g (1 – 1 lb 3 oz) fresh Norwegian salmon with red label (without skin or bones)
- 4 oranges
- Salt, pepper
- Chervil or dill
Directions
1. Skin the tomatoes. Dice the flesh
2. Mix the shallot, tomato and chives with the olive oil and balsamic vinegar
3. Peel the ZESPRI® GREEN Kiwifruit and cut into half slices
4. Peel and segment the orange
5. Put the fillet of salmon in a non-stick frying pan, cook in a pre-heated oven 225°C (425°F) for 5 minutes
6. Arrange the fillet of salmon in the middle of the plate and top with pieces of orange and the ZESPRI® GREEN Kiwifruit
7. Pour the fine olive oil with chives over the fish. Finally decorate with chervil or dill
Serves
4