It’s late fall and that means it’s persimmon season. Although persimmons are a rare find in Alaska, they are delicious, and if you see them at the grocery store try to buy as many as you can. They are best when they are between ripe and very ripe so you may need to leave them out on your counter for a few days. I prefer Fuyu persimmons, which are the most commonly found. This simple, yet tantalizing dish is perfect for an elegant lunch or a romantic candlelit dinner.
Ingredients
For the dressing:
- 1 very ripe persimmon
- 2 oz. extra virgin olive oil
- 2 oz. apple cider vinegar
- 0.5 oz. chopped shallots
- 1 tsp whole grain mustard
- 0.5 tsp salt
- Ground pepper to taste
Instructions
- Combine roughly chopped shallot, persimmon scooped out of it's skin, salt, pepper, mustard, vinegar, and oil in a blender. Pulse until smooth.
- For the salad you can pretty much add any salad ingredients you want. I kept it simple with mixed greens, cucumber, avocado, and sliced persimmon (this one should be ripe but more firm than the one you used for the dressing).
- Cut salmon (I used Alaskan Coho) into preferred portions, I usually aim for between 5 and 8 ounces. Rinse and pat dry. Season with salt on top side and then place gently, flesh side down into a well oiled non-stick pan. Cook for about 2 minutes on medium heat and then flip the fish over to skin side down, increase heat to medium-high and cook for an additional 4-5 minutes on skin side. Serve hot or cold over salad.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.