4 large tomatoes
1 shallot, chopped
Long chives, chopped
2 tsp fine olive oil of Provence
4 Zespri Green Kiwifruit
500-600g fresh Norwegian salmon with red label (without skin or bones)
Chervil or dill
Skin the tomatoes. Dice the flesh.
Mix the shallot, tomato and chives with the olive oil and balsamic vinegar.
Peel the Zespri Green Kiwifruit and cut into half slices.
Peel and segment the oranges.
Put the fillet of salmon in a non-stick frying pan, cook in a pre-heated oven at 225°C (425°F) for 5 minutes.
Arrange the fillet of salmon in the middle of the plate and top with pieces of orange and the Zespri Green Kiwifruit.
Pour the fine olive oil with chives over the fish. Finally, decorate with chervil or dill.
Recipe by Zespri