Ingredients

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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Season salmon fillets with seasoning of choice and let sit at room temperature for 10 minutes.
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  • Length: 10 minutes

Step 2

  • Heat non-stick frying pan to medium-high with 2 tbsp olive oil.
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Step 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.
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  • EQUIPMENT:
  • Length: 15 minutes

Step 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.
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Step 5

  • Add kiwi puree to serving dish and top with salmon fillet.
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Step 6

  • Garnish with thin lemon strips/zest or curled scallion strips.
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