Salmon with Kiwifruit Salsa
Serves: 4
Ingredients
- 800 g salmon fillet
- 2 tablespoons coriander, chopped
- 1 lemongrass, chopped
- 2 teaspoons sea salt
- 2 teaspoons brown sugar
Rocket Mashed Potato
- 4 large potatoes, peeled
- 50 mls cream
- 2 tablespoons rocket, chopped
Kiwifruit Salsa
- 3 ZESPRI® GREEN Kiwifruit
- 1 tablespoon coriander, chopped
- 1 spring onion, chopped
- 2 tablespoons sweet Thai chilli sauce
- 200 mls pineapple juice
- 1 teaspoon rice wine vinegar
- 2 bok choy, halved
Directions
1. Rub the salmon fillet with the coriander, lemongrass, sea salt and brown sugar and leave to cure in the fridge for 5 – 12 hours
2. Boil the potatoes in salted water till cooked, mash and then fold in the cream and chopped rocket
3. Peel and dice the ZESPRI® GREEN Kiwifruit, add the chopped coriander and spring onion. Reduce the pineapple juice to a syrup, cool, then add to the kiwifruit with the sweet chilli sauce and the rice wine vinegar
4. Blanch the bok choy
5. Remove excess curing mixture from the top of the salmon. Cut the fish into four pieces and pan fry the salmon fillets till coloured each side but still slightly undercooked
6. To assemble, fill four 6 cm (2½ in) diameter rings with rocket mash. Remove the rings and place a salmon fillet on each potato tower. Rest the bok choy on top and serve the kiwifruit salsa on the side