Recipe: Poached Salmon with Persimon Lime Salsa

One of the signs that the holiday season is upon us is when delicious foods flood the supermarket aisles.  So an otherwise mundane visit to the grocery store becomes a much more exciting food journey, especially when there are persimmons around!

Recently I was lucky to try Spanish Persimmons, specifically Persimons (spelled with one “m”), which is a unique variety to Spain (more on that later). To be honest, the last time I had a persimmon, it did not leave a pleasant impression (or taste) on me. It was bitter and chalky because I wasn’t patient enough to wait until it was fully ripened. One slice into these Persimons and I knew I was about to embark on a wild food trip.

Persimon: Photo credit Carol F.Persimon persimmons are from the Ribera del Xúquer region near Valencia in Spain.  Fifty years ago, a new variety of persimmons appeared in this area. It was so unique that it was granted a new name with a trademark and special designation of origin status (D.O) by the Spanish government, thus Persimon (with one “m”) was born! What makes this particular fruit unique from other varieties is its larger and longer shape, its bright long lasting orange colour and it is ready to eat when it’s firm.   You read that correctly… it does NOT need to be ripened. It’s ready to eat. It can’t get any easier than that! The only draw back of these Persimons is that it’s only available in Canada until mid-January.

I sliced into these Persimons and the first thing I noticed was that there were no seeds, no stones, no pit. Perfect for lazy people like me kids!  The Persimon is versatile and can be eaten when it is firm reminding me of an apple, or enjoyed when it is softer like a mango or peach. Then I thought, ‘Yummy to eat…what else can I do with these?’

The website* has a selection of tasty recipes so I decided to give the Poached Salmon with Persimon Lime Salsa a whirl.  Not only was this so delicious, it was super easy to make especially with my crazy holiday schedule to try to fit in something healthy to eat (apparently I can’t live on shortbread cookies and coffee alone).

Salmon with Persimon Lime Salsa: Photo credit: Carol F.


(4 servings)


Poaching liquid:

  •  1 cup vegetable or fish stock
  •  1 cup water
  •  ½ cup white wine
  • ¼ cup soy sauce
  • 4-6 slices of ginger
  • 4 salmon filets

Persimon Lime Salsa:

  • 1 Persimon, finely diced
  • 2 Tbsp lime juice
  • 2 Tbsp finely chopped parsley
  • 1 tsp lime zest
  •  1 tsp olive oil
  •  ½ tsp chili sauce
  • ½ tsp grated ginger


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.

For the salsa, combine Persimon, lime juice, parsley, zest, oil, chili sauce and ginger.

The sweetness of the Persimon balances perfectly with the acidity and tartness of the lime.  The heat from the chili rounds out the flavour. Pairing it with the poached salmon was perfect. I love the moistness of the fish and the soy sauce and ginger slices in the poaching liquid gave it that Asian flavour I love. I made basmati rice and some veggies to go with it and it was the perfect mid-week dinner.  Super fast, easy and healthy. What more can you ask for, except for more Persimons?  So the next time you see persimmons at the supermarket, give this amazing fruit a try…Persimon says so!

Persimon-and-Serrano-Sushi-BitesOh, and be sure to check out this recipe for Persimon and Serrano Sushi Bites — It looks amazing!

TIP: When selecting a Persimon persimmon, the fruit will be firm and ready to eat. At home, do not place the Persimons in the fridge, but in a bowl away from other fruit on the counter. You can enjoy this delicious fruit with the skin on or off on its own, in cereal, salads, yogurt, ice cream…endless possibilities!


~ Carol


* Go to their website at to enter for a chance to win a trip for 2 people to Valencia, Spain! Contest closes January 31st, 2015!





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