Foods and Wines

Seared Salmon with Persimon® Salsa


Persimon® Salsa

1 Persimon®, peeled
6 pc asparagus, blanched
10 pc cherry tomatoes
¼ cup (50 mL) fresh coriander washed and chopped
¼ tsp (1 mL) chili flakes
1 tbsp (15 mL) rice wine vinegar
1 tsp (5 mL) soy sauce
1 tsp (5 mL) liquid honey
2 tbsp (30 mL) olive oil
salt & pepper to taste


3 tbsp (45 mL) olive oil
2, 6 oz. (175 g) salmon fillets
salt & pepper to taste
1 lime cut into 4 wedges

Dice the Persimon® into ½-inch (1 cm) cubes. Place in a medium sized bowl. Cut the asparagus into ½-inch (1 cm) pieces, quarter the cherry tomatoes (and add to the bowl). Add the remaining ingredients and toss to coat. Season with salt and pepper.

Makes 2 servings


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