Thanks to the good folk at Nashi NZ and Soulsa Restaurant Whakatane, we have some suggestions to make a meal from these appealing pears. See nashi growing tips
Salmon with Nashi, Kumara, Lime, Honey and Ginger dressing
2 150g salmon fillets
1 small-medium nashi peeled
1 small red pepper
Cut kumara into 2cm cubes and boil or microwave until soft. Keep warm. Grate zest of lime and squeeze juice. Peel, core nashi. Slice to your taste. Set aside on a flat dish and pour over the lime juice.
Slice the red pepper.
Put all the dressing ingredients in a pan and heat gently until honey has melted. Grill the salmon until sizzling. Drain kumara and coat with some of the dressing.
Lay the salmon steaks over the kumara and garnish with the nashi and red pepper. Drizzle dressing over the salmon. Any residual lime juice can be added to taste.
Sprinkle lime zest around the plate and over the food.