The Perfect Weekend Dinner Recipe

This is a sponsored post written by us on behalf of Zespri Kiwifruit. All opinions are our own.

Salmon is basically our go-to protein once summer hits; it’s just a fact of life. We can’t think of a weeknight dinner we like to make more. Seriously, give it a quick marinade, throw on the grill, pair with a side and boom: a nutritious, flavorful meal is made. If we’re being totally honest with ourselves, though, it can get a bit boring. That’s where our new favorite fruit, the Zespri SunGold Kiwifruit, comes in.

We know what you’re thinking: fruit and seafood, together? How does that work? We promise, salmon and the SunGold Kiwifruit are a match made in Potatohead-heaven. Replacing tomatoes in a salsa is a natural, yet unexpected, way to switch up your dinner. The Zespri SunGold tastes like a cross between a mango and a strawberry, so it’s sweeter than the green kiwis you’re probably used to. It really knows how to hold its own against bigger flavors like avocado and black beans, and it compliments the salmon’s texture perfectly. Bonus: the SunGold Kiwifruits are incredibly nutritious, with three times the vitamin C as an orange and as much potassium as a banana.

We teamed up with Zespri Kiwifruit to create a weeknight recipe incorporating the delicious texture and sweetness of kiwis with the versatility of salmon and peppery bite of arugula, and we’re pretty sure we have your next homemade dinner taken care of. You’re welcome.

Kiwi Avocado Salsa with Grilled Salmon

Ingredients:

Salsa:

Makes about 2 cups

Zespri SunGold Kiwifruit, peeled and diced

1 avocado, peeled and chopped

2 tablespoons chopped red onion

1/2 cup of black beans

1 tablespoon chopped cilantro

1 teaspoon olive oil

Salt and pepper to taste

Squeeze of fresh lime juice to taste

Salmon:

4 (6-ounce) salmon fillets

Garlic powder, salt & pepper to taste

1 lime

Extra Virgin Olive oil

Directions:

Preheat grill to medium-low heat, about 350°F.  In a medium bowl, combine all salsa ingredients together, top with fresh lime juice and salt and pepper to taste. Set aside.

Season salmon with garlic powder, salt and freshly ground black pepper. Squeeze lime juice over the fish. Grill for 6-8 minutes per side, until done to your liking, depending on thickness of fish.

Remove salmon from grill (remember salmon will continue cooking after you remove it from grill). Serve immediately with fruit salsa!

Kiwi Arugula Salad

Ingredients:

Salad:

6 cups arugula

1 cup sliced strawberries

Zespri SunGold Kiwifruit, peeled and diced

1/4 cup crumbled goat cheese

1/4 cup toasted pine nuts

Dressing:

2 tbsp lemon juice

3 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

Directions:

Combine arugula, strawberries, kiwi and goat cheese.

Whisk Olive oil, lemon juice, s&p together and top salad with amount of dressing desired.

Mix well and top with toasted pine nuts.

*Sponsored by Zespri SunGold KiwiFruit

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