Cooking
I hate wasting food but sometimes it happens. I buy too much of something or it just gets lost in the back of the fridge. The worst is when I buy a lot of food and then am not home to cook it. Some foods can be saved like mushy bananas that become banana bread. Floppy carrots, onions and celery go in my chicken stock to give it flavor.
I always used to throw away overripe kiwi fruit, but not anymore. In addition to my kiwi cake recipe, I discovered that mashed kiwis make a great sauce for fish. Next time you have overripe kiwi fruit, try mashing it in a bowl and tasting it. It's tangy and sweet at the same time. The crunch of little seeds adds nice texture. I added Asian flavors and put the resulting sauce on top of a simply cooked piece of salmon, but I bet this sauce would be good on halibut, scallops, shrimp or even fried calamari. The sauce keeps in fridge for at least 3 days.
Another way to use mashed kiwi fruit is in guacamole. It has an amazing ability to keep your guac from browning, must be all that vitamin C. What fruits or vegetables have you saved from the compost heap? I'd love to hear your success stories!
Note: When you cook fish you may be frustrated that it is overcooked by the time it gets to the table. Always take the fish off the heat or out of the oven a minute or two before it is completely cooked since it will continue cooking with the carryover heat.
Kiwi Sauce for Salmon
serves 2
Ingredients
2 fillets wild or sustainably farmed salmon, about 12 ounces
Salt and freshly ground pepper
1 garlic clove, grated or finely mined
1/2 teaspoon grated fresh ginger
Sauce
1 green kiwi, a bit overripe is fine
1/4 teaspoon grated fresh ginger
1/4 teaspoon soy sauce
Sriracha hot chili sauce, to taste, a couple of drops is fine
Instructions
Preheat oven to 375 degrees. Place fish skin side down on a foil-lined rimmed sheet pan, season with salt and pepper and rub with grated garlic and ginger and bake until not quite cooked through, about 10 minutes, it may take a few minutes longer if your fish is very thick.
Meanwhile mash the kiwi in a bowl and add the ginger, soy and Sriracha sauce and stir to combine. Plate fish and top with sauce.
Enjoy!
Zespri is sponsoring a kiwi recipe contest, if you have a recipe to submit, find more details here.
- Slow Roasted Salmon Recipe
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- Semi Steamed Salmon:recipe
Wild salmon is in season and it is amazingly good this year. When I was growing up we didn't call it "wild salmon" we called it "pop's-going-fishing-so-we're-probably-having-salmon-for-dinner". If he caught a lot, we took it to a smoke house...
- Banana Leaf Coconut Fish:recipe
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- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...
Cooking
Salmon with Kiwi Sauce Recipe
I hate wasting food but sometimes it happens. I buy too much of something or it just gets lost in the back of the fridge. The worst is when I buy a lot of food and then am not home to cook it. Some foods can be saved like mushy bananas that become banana bread. Floppy carrots, onions and celery go in my chicken stock to give it flavor.
I always used to throw away overripe kiwi fruit, but not anymore. In addition to my kiwi cake recipe, I discovered that mashed kiwis make a great sauce for fish. Next time you have overripe kiwi fruit, try mashing it in a bowl and tasting it. It's tangy and sweet at the same time. The crunch of little seeds adds nice texture. I added Asian flavors and put the resulting sauce on top of a simply cooked piece of salmon, but I bet this sauce would be good on halibut, scallops, shrimp or even fried calamari. The sauce keeps in fridge for at least 3 days.
Another way to use mashed kiwi fruit is in guacamole. It has an amazing ability to keep your guac from browning, must be all that vitamin C. What fruits or vegetables have you saved from the compost heap? I'd love to hear your success stories!
Note: When you cook fish you may be frustrated that it is overcooked by the time it gets to the table. Always take the fish off the heat or out of the oven a minute or two before it is completely cooked since it will continue cooking with the carryover heat.
Kiwi Sauce for Salmon
serves 2
Ingredients
2 fillets wild or sustainably farmed salmon, about 12 ounces
Salt and freshly ground pepper
1 garlic clove, grated or finely mined
1/2 teaspoon grated fresh ginger
Sauce
1 green kiwi, a bit overripe is fine
1/4 teaspoon grated fresh ginger
1/4 teaspoon soy sauce
Sriracha hot chili sauce, to taste, a couple of drops is fine
Instructions
Preheat oven to 375 degrees. Place fish skin side down on a foil-lined rimmed sheet pan, season with salt and pepper and rub with grated garlic and ginger and bake until not quite cooked through, about 10 minutes, it may take a few minutes longer if your fish is very thick.
Meanwhile mash the kiwi in a bowl and add the ginger, soy and Sriracha sauce and stir to combine. Plate fish and top with sauce.
Enjoy!
Zespri is sponsoring a kiwi recipe contest, if you have a recipe to submit, find more details here.
- Slow Roasted Salmon Recipe
Go get yourself some Copper River King salmon. RIGHT NOW. I am not kidding. I don't believe there is a more delicious salmon than Copper River King also known as Chinook and the time to enjoy it is right now. The season begins in the middle of May...
- Perfect Peanut Sauce Recipe
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp...
- Semi Steamed Salmon:recipe
Wild salmon is in season and it is amazingly good this year. When I was growing up we didn't call it "wild salmon" we called it "pop's-going-fishing-so-we're-probably-having-salmon-for-dinner". If he caught a lot, we took it to a smoke house...
- Banana Leaf Coconut Fish:recipe
What's a beautiful shade of green, used in Asian, Latin American, Caribbean and African cooking, but completely inedible? Banana leaves! Banana leaves grow in tropical climates, and are used to steam, grill, serve and store food. In Thailand they...
- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...