This is an exquisite way of preparing a perfect Salmon filet with a different flair. The persimmon was a beautiful companion to the wonderful taste of Sockeye. We served it with a tasty mushroom and leek medley, but you can pair this dish with some of our other side dishes such as, Ensalada de Agucate y Tomate, Leek, or a wonderful squash. Either way you will surely love this infused, ultra light and delicious version 0f Salmon.

This serves 2 hungry Svendblads. 🙂 after a workout and a mountain bike ride.

Ingredients

• 1 1/2 pounds of Alaskan Sockeye Salmon (from The Fishuggers), cut into 3, 8 ounce slices
• 2 medium Persimmons, cut into 12 slices
• 1/8 cup of fresh Cilantro, finely chopped
• 1/8 cup of Red Onion, finely chopped
• 2 Tbsps of Coconut Oil, gently warmed
• Juice from 1.5 limes
• 3 large cuts of unbleached parchment paper

Instructions

1. Preheat oven to 400 degrees convection bake setting
2. Combine Lime Juice, gently warmed Coconut Oil, Red Onion, and Cilantro in small bowl and mix well
3. Brush Persimmons and Salmon pieces liberally with mixture
4. On a parchment paper place two Persimmon slices below and on top each Salmon filet and seal each into nice package (cooking in Parchment Paper instructions)
5. Place cookie sheet and place in oven and bake for 12-15 minutes