Sockeye Salmon on Kiwi & Lemon Puree


•4 (about 8 oz. each) sockeye salmon fillets
•2 kiwis, peeled
•1/2 cup lemonade
•1 tsp lemon and pepper seasoning (or fish seasoning)
•2 tbsp olive oil
•4 lemon wedges
•lemon zest (garnish; optional)
•1 scallion, thin strips curled (garnish; optional)


1. Season salmon fillets with seasoning of choice and let sit at room temperature for 10 minutes.
2. Heat non-stick frying pan to medium-high with 2 tbsp olive oil.
3. Place salmon fillets (skin down) on frying pan for about 7, 8 minutes. Reduce heat to medium and flip salmon over, cook about 6, 7 minutes. Cook until browned or original pink coloration has disappeared. Generally we cook longer skin side down to prevent the fish from flaking or falling apart.
4. Meanwhile, prepare kiwi puree by adding kiwi pieces, lemonade, and lime juice into a food processor. Pulse until finely pureed thoroughly into a runny consistency.
5. Add kiwi puree to serving dish and top with salmon fillet. Garnish with thin lemon strips/zest or curled scallion strips.


This post is a little past due (as are many others waiting for narration) but here it is nonetheless. Salmon was our choice (again) for our fish Fridays. It is one of our favorite fish to cook simply because it's easy, doesn't take much time, and packs a whole lot of nutrients. And it was made even better with our regular grocery store (Metcalfe's on the West side) offering a fish Friday sale every week. This time we were able to get our hands on some natural sockeye salmon and not the farm-raised version we had bought several times before. For the sauce, we decided to try something a little unconventional--kiwi. But we did add some lemonade and lime juice to get that extra citrus flavor that goes well with salmon and fish in general. Overall, they both worked pretty well together and the family enjoyed it very much. The only complaint (a minor one) I had were the kiwi seeds popping away as I chewed on the salmon. But as with most dishes I make, I have yet to really enjoy the fruits of my labor.




Monday, May 14, 2012 - 5:13pm


Related Cooking Videos