So I went to Whole Foods intending to shop for ingredients to make a baked salmon en papillote with avocado remoulade. I must have invasively stop-and-frisked every avocado in the store, but alas, all were severely under-ripe. I furtively looked around for something else green and exciting and then I spotted the kiwis.

Could it be done?

I smelled a challenge…

Into the chopper we go!

1 shallot
2 green onions
2 kiwis peeled with white core removed
1/2 tsp whole grain mustard
4 Tbsp coconut milk
a baby’s fistful of parsley
a pinch of salt
1 Tbsp olive oil
and a squeeze of 1/4 lime

Lay your remoulade seductively on a 1lb filet of salmon, grind a healthy amount of black pepper on top and wrap up in foil. Bake at 425F for a scant 20 minutes.

Kiwi-Coco Salmon! Baked salmon in a kiwi, coconut milk remoulade served atop some Trader Joe’s harvest grains (israeli couscous, quinoa, orzo, split garbanzo beans).

And on the substitution of kiwi for avocado…

Verdict?

Pretty darned good, actually. 🙂