Oct. 05, 2020

Kiwi Berry Asian Inspired Salmon

Yield: Serves 4

Skill level: Moderate

This fusion dish is loaded with colorful, flavorful ingredients that highlight the kiwi berries. With a pop of heat from the jalapeno and ginger, plus the freshness of cilantro, mint, and lime juice. The juicy kiwi berries add the right amount of sweetness and brightness to accompany the Asian-style salmon.


For Kiwi Berry Salsa:

  • 2 cups kiwi berries, cut into eighths
  • 2 sweet red chiles, minced
  • 1 shallot, minced
  • 1 jalapeno, minced
  • 2 teaspoons fresh ginger, finely minced
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, minced
  • 2 tablespoons fresh mint, minced
  • 2 tablespoons fresh lime juice
  • Salt, to taste

For Fish:

  • 2 pounds salmon fillets, thawed if frozen
  • 2 tablespoons soy sauce
  • 1 tablespoon neutral flavored oil, such as canola or avocado, plus more for pan
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, finely minced


  1. Preheat oven to 400°F. Line a baking sheet with foil. Lightly oil the foil.
  2. Combine salsa ingredients together in a medium bowl. Cover and let stand for flavors to blend while preparing the salmon.
  3. Combine the soy sauce, oil, honey, lime juice, ginger, and garlic. Place the fish fillets on the prepared baking sheet. Spoon or brush half of the soy mixture over the fillets. Reserve the remaining soy mixture.
  4. Place salmon in the oven and let bake for 5 minutes. Remove from the oven and spoon or brush each fillet with the remaining soy mixture. Place back in the oven for 10-15 minutes, or until the center of the fish is cooked through and flakes easily. Thicker fillets will take a few minutes longer to cook through.
  5. Remove salmon from the oven. Place the oven rack in the upper part of the oven and preheat the broiler. Place salmon under the broiler for a few minutes, just to caramelize the top of the fish. Remove from the oven and lightly tent with foil to keep warm until ready to serve.
  6. To serve, place salmon on a serving platter and top with some of the salsa. Pass remaining salsa alongside salmon.

Serving suggestions: Serve on top of slaw with cooked rice on the side. Serve chilled or room temperature salmon and salsa on top of mixed greens, with a side of steamed veggies, or try this as fish tacos.

Recipe notes: 2 tablespoons finely chopped red bell pepper and red onion can be substituted for chile and shallot, respectively.

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