Salmon and Kiwi Berry Salsa

Roasted salmon with kiwi berry salsa – ahoney-lemon glazed, roasted salmon, served with a tart kiwi berry, strawberryand corn salsa and a side of broccolini

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Course: Mains, Sauces and Salsas, Seafood

Cuisine: Mediterranean, Western

Diet: honey, kiwi berry, lemon, Salmon

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: serves

Author: Eff | Food Daydreaming

Ingredients

4 tablespoons honey
3 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 lemon + zest, divided
1 bunch of broccolini
4 salmon fillets
1 ear of sweetcorn, kernels removed
125 g kiwi berries, quartered
6 strawberries, quartered
½ an avocado, cubed

Instructions

Preheat your oven to 200°C.
In a small bowl, combine the honey, 2 tablespoon of the olive oil, garlic, and the zest from half a lemon. Whisk to combine and set aside.
Spread the broccolini out on a baking tray covered in baking paper. Add the remaining tablespoon of oil and the zest of the other half of the lemon, season with salt, and toss with some tongs to coat. Move the broccolini to one side of the tray, cut up the lemon into wedges and nestle them into the broccolini to roast.
Add the salmon to the tray and baste each fillet thickly with the honey-lemon zest marinade. Roast for 12 to 15 minutes, depending on the thickness of your salmon fillets, or until the salmon is fork tender and just cooked through.
To make the kiwi berry salsa, combine the kiwi berries with the corn, strawberries and avocado. Mix to combine and set aside.
When cooked, remove the tray from the oven and squeeze 1 or 2 of the roasted lemon wedges over the salmon fillets.
To serve, divide the salmon and broccolini between 4 plates, spoon over the kiwi berry salsa, and serve with the remaining lemon wedges.

Cook along with me

Notes

If kiwi berries aren’t in season, you can substitute 1 peeled kiwifruit.
If you serve the salsa with something else that isn’t so lemon forward, you might consider adding a squeeze of lemon before you mix it all together.

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