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Atlantic Salmon with Kiwi Lime Sauce (Saumon Kiwi)

Posted by on June 23, 2012

Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce. Dine by the sea tonight. Don’t forget the candles and romance. C’est L’amour.

The Recipe!

Recipe is for 4 people. Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.
3 kiwis, peeled and cut into slices
1/4 cup of water
Zest and juice of one lime
1 heaping tablespoon of honey
2 tablespoons of butter
4 fillets of salmon
Pinch of salt and fresh cracked pepper

Make sauce first by adding first 5 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey. This will take 30 minutes.
Cook fish in a hot pan with 3 tablespoons of butter, one tablespoon of extra-virgin olive oil. Sprinkle coarse sea salt and fresh cracked pepper on the flesh side of the fish and place skin side down first for 2 minutes. Turn fillets gently and sear flesh side for another 2 minutes. Remove skin and place that side of fish down in the plate (the other side is a tempting golden colour). Top with sauce on individual plates. Bon Appetite!!

5 Responses to Atlantic Salmon with Kiwi Lime Sauce (Saumon Kiwi)

  1. Ed Bernier

    OK Denie, I’m putting you on the spot tonight… I will be making this dish for the lovely Mrs. B for dinner tonight! Wish me luck!!

    • deniebernier

      You are a Bernier. Cooking gene is dominant!!! It’s a slaughter – ED 1, difficulties in the kitchen-0.

  2. Ed Bernier

    Denie,

    The salmon was a big hit last night! Karen was asking when you were coming for a visit… You know, we only live a 2 hour drive from Strasbourg! A 6 1/2 hour drive (4 hour train) to Paris!

    Ed

    • deniebernier

      Awsome Ed!!! I so wish you guys were closer! If I didn’t have 4 children, three mortgages, horrific work hours (up at 3:45 and bed at 10:30 traveling 3 hours a day to Boston etc..(no time no money..)) I’d be up there in a heartbeat. I am working on a cookbook and potential show though to be produced in L.A. – where the hell am I going to fit THAT I’m my schedule!!! Thanks for writing to me Ed – I so much appreciate it!! Send Karen my love.

  3. Ed Bernier

    Denie,

    Do let me know when the cookbook is done! I want at least two copies! (that should get you bragging rights – We only have one copy of Andre’s book!) And of course, best of luck with a show!

    You know, I left home at age 18 (to see the world) and have been trying to get back there ever since… But until I do, I’ll just chill out here in Europe for a little bit…

    Ed

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