1-IMG_1092Do you know what a persimmon is? Before this recipes, they were a fruit that I had heard of, but wouldn’t be able to pick out in a grocery store. Now I’ve eaten and cooked with them, and can say that they are delicious!

1-IMG_20141222_180854039A fresh batch of Persimons from Spain was delivered straight to my door. Aren’t they pretty?Persimon is grown in the Ribera del Xúquer Valley near Valencia in Spain. They are bright orange and firm to the touch. You can eat them right away, you don’t need to wait for them to ripen! Persimons with brown speckles are sweeter. To me, they are a cross between a nectarines and cantaloupe.

I made Poached Salmon with Lime Salsa. It was easy and delicious. Want to make it?

You’ll Need:
1 cup (250 ml) vegetable stock
1 cup (250 ml) water
½ (125 ml) cup white wine
¼ cup (60 ml) soy sauce
4 slices ginger
4 (24 oz/750 g total) salmon filets
Persimon® Lime Salsa
2 Persimon®, finely diced
2 tbsp (30 ml) lime juice
2 tbsp (30 ml) finely chopped parsley
1 tsp (5 ml) lime zest
1 tsp (5 ml) olive oil
½ tsp (2 ml) chili sauce
½ tsp (2 ml) grated ginger1-IMG_11051. In a large deep skillet, combine stock, water, wine, soy sauce and ginger and bring to a simmer. Add salmon and cover, reducing heat to low. Poach salmon for 10 minutes turning once until cooked through.1-IMG_1094 1-IMG_1097 1-IMG_11082. Prepare the salsa by chopping up the Persmions and adding the parsley and liquid ingredients.

1-IMG_11093.Top the salmon with the salsa and serve! My family really loved the recipe and the tangy persimon salsa.

To celebrate the Persimon growing season, Persimon is giving away a trip to Spain!

To find out more about Persimons (and enter the contest), check out www.persimonsays.com or follow them on Twitter @persimonsays

Author: amanda

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