Name: Marinated Salmon with Kiwi Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 (6-8oz) salmon filets; 6 tbsp Olíva! Ginger & Black Garlic Olive Oil; 2 tbsp Olíva! Plain EVOO; 2 tbsp Olíva! Lemongrass Mint White Balsamic; 1 tbsp Bee Hollow Farms Raw Local Honey; 2 clove garlic, minced (or 1 tbsp); 2 tsp ginger, minced; 1 kiwi, pureed; 2 tbsp cilantro, roughly chopped; ¼ tsp red pepper flakes (optional); salt & pepper; 1 tbsp Olíva! Plain EVOO; 1 ½ tsp lime juice; 2 mini cucumbers; 1 orange bell pepper; 1 kiwi, outer skin removed; 1 tbsp cilantro, roughly chopped; pinch of salt; 1 cup brown rice, cooked according to package instructions; 1 sliced avocado, for garnish (not optional... it adds to the dish!!); a few pickled red onions (optional); lime wedges, for garnish (optional); cilantro leaves, for garnish (optional); sliced scallions, for garnish (optional)

CategoryEntreesDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

This marinade is one of our most loved to date... and can be used for any protein! In this recipe, we fired up the grill to cook the salmon but you can also use an oven. Served over a bed of warm brown rice, this recipe is a healthy, flavor packed meal that is light but filling, and low calorie.

Marinade

4 (6-8oz) salmon filets

6 tbsp Olíva! Ginger & Black Garlic Olive Oil

2 tbsp Olíva! Plain EVOO

2 tbsp Olíva! Lemongrass Mint White Balsamic

1 tbsp Bee Hollow Farms Raw Local Honey

2 clove garlic, minced (or 1 tbsp)

2 tsp ginger, minced

1 kiwi, pureed

2 tbsp cilantro, roughly chopped

¼ tsp red pepper flakes (optional)

salt & pepper

Cucumber Kiwi Slaw

1 tbsp Olíva! Plain EVOO

1 ½ tsp lime juice

2 mini cucumbers

1 orange bell pepper

1 kiwi, outer skin removed

1 tbsp cilantro, roughly chopped

pinch of salt

Other Ingredients

1 cup brown rice, cooked according to package instructions

1 sliced avocado, for garnish (not optional... it adds to the dish!!)

a few pickled red onions (optional)

lime wedges, for garnish (optional)

cilantro leaves, for garnish (optional)

sliced scallions, for garnish (optional)

To make the marinade, combine all ingredients in a food processor and pulse until you get a smooth mixture. **For a simpler version: don't to use a food processor! Simply combine all ingredients in a ziplock bag. (However, you'll have to puree the kiwi.)**

Coat the salmon in the marinade in refrigerate for a minimum of 3 hours.

To make the slaw, cut the cucumbers, peppers & kiwi into similar sized pieces. We cut them lengthwise into matchsticks but you can also dice them if it's easier.

Add the chopped cilantro, 1 tbsp of olive oil, a squeeze of lime juice and a pinch of salt. Toss gently to combine. Set aside and allow the flavors to meld.

Get the brown rice going on the stove. Once the rice is finished cooking, we like to add chopped cilantro, a squeeze of lime and another dash of salt; but that is optional. Set aside until ready to serve.

Preheat the grill to 450°F-500°F. (The key is high heat!) Oil the grates generously with grapeseed oil so it helps the salmon skin release when the times comes.

Grill the salmon skin side down (immediately close the lid) for 6-8 minutes, or until the salmon easily releases from the grill plates and the fish becomes firmer to the touch.

Flip the salmon over to the other side for 2-4 minutes and turn down the heat to the lowest setting. Remove filets from the grill and allow the salmon to sit for 5 minutes covered in foil.

Serve it up! Brown rice on the bottom, add your salmon and top with the slaw, sliced avocado, fresh cilantro, scallions and lime wedges. Happy Cooking!

Ingredients