Fun facts about kiwis:
1) It annoys New Zealanders that we refer to the fruit species actinidia deliciosa as "kiwis." To them, a kiwi is (a) a bird, (b) a New Zealander, (c--last and least) a fruit.
2) Golden kiwis, or Chinabells, are sweeter and more tropical-tasting than ordinary kiwis.
3) Two to three kiwis a day actually will keep the doctor away. (Well, at least the cardiologist)
4) There is a special verb (and perhaps a special utensil), invented just for kiwis: sloop.
The plate you see above is a creation of the Human Vacuum. He hit Costco earlier that day and came home with a slab of fresh salmon and a giant carton on sweet, ripe Golden Kiwis. Also, a large net sack of avocados and an oversized bag of Tostitos. I was lollygagging somewhere else in the house, and by the time I arrived in the kitchen, this masterpiece or bulk purchasing was already well underway.
Salmon with Golden Kiwis
Preheat oven to 375 degrees.
Rinse and pat dry:
1 lb. salmon filet
1 Tablespoon olive oil
In a small bowl, gently combine:
2 Golden Kiwis, roughly chopped (regular kiwis would work, too, maybe with a little honey added)
1 Tablespoon soy sauce
(To get the fruit out from the prickly skin, cut the kiwis in half, then scoop out chunks of flesh with a spoon. This is easier and less wasteful then trying to remove the skin with a paring knife)
Place the filet in a foil-covered baking pan, then pour the kiwi mixture over the salmon. Bake until salmon is opaque, approx. 10 minutes. If you are a badass, and have a blowtorch, maybe try caramelizing the kiwis. We were too lazy/hungry.
Eat with a side of guacamole and chips.