Salmon Belly Recipe with Persimmon and Poblano

Salmon Belly Recipe with Persimmon and Poblano

You have to try to this easy salmon recipe with persimmon and poblano!  You will absolutely love it!

Here is one of those 30 minute meals that is not only healthy but delicious. You don’t need a lot of ingredients and the results are amazing! This salmon recipe takes advantage of those winter late fall, early winter persimmons along with a spicy poblano sauce. You don't have to do too much with this recipe if you want to wow your guests and leaving them wanting more.

This was one I served the family during the holiday months when everyone wants something good to eat without sacrificing their waistline. A few people commented that it was one of the best pieces of salmon they had ever eaten. Always great to hear that from anyone who prepares food for others. Here is the recipe I hope you enjoy it! Here is what you need for the salmon.

Salmon with Poblano and Persimmon


  • 1 lb salmon ((belly or fillet) cut into 4 oz pieces)
  • 1 tsp cumin seed
  • 1 tbsp coriander seed
  • 1 dried ancho chili
  • 4 tbsp masa harina
  • salt (to taste)

Poblano sauce

  • 4 roasted poblanos (peeled and de-seeded)
  • 1/2 bunch cilantro
  • 1/4 cup roasted pumpkin seeds
  • 1/2 cup mayo (or veganaise)
  • 1 lime (juiced)
  • salt (to taste)

Persimmon Avocado Relish

  • 1 avocado (small diced)
  • 1 fuyu persimmon (small diced)
  • 1/4 red onion (small diced)
  • 1/4 english cucumber (small diced)
  • 2 jalapeños (de-seeded and small diced)
  • 1 lime
  • 3 tbsp chopped cilantro
  • salt (to taste)


  • Hearts of butter lettuce

For the Persimmon relish

  1. Place all the ingredients in a small mixing bowl. Season with lime and salt. Mix well and adjust the seasoning if need be.

For the Poblano Sauce

  1. Roast the poblano peppers until they are completely charred either on your grill, broiler, or directly on top of a gas burner. Then place in a bowl and cover with plastic for 10 minutes.

    Then peel and deseed the poblanos. Place them in a vitamix with the rest of the ingredients. Puree until smooth, season with salt and set aside.

For the Salmon cooked with Cedar Plank Wood

  1. Lightly drizzle a cedar plank board with olive oil. Also lightly drizzle your salmon with oil as well. Season both sides of the salmon with salt. Then in a spice grinder add cumin seed, coriander seed, and ancho chile.

    Grind up until fairly coarse. Then pour into a small bowl and add the masa harina to it and mix well. Then take a spoonful of the masa spice mix and pour over top of each portion of salmon. Then place the salmon on the cedar planks with spiced side up (looking towards you)

    Then place the salmon in a 350 degree preheated oven for 5-7 minutes.

To Finish

  1. Place a spoonful of sauce down in the middle of the plate. Then take a piece of salmon and place on top of the poblano sauce. Take relish and add a quenelle of it on top of the salmon.

    Dress your butter greens with a little olive oil and place next to the fish. Serve and enjoy!

    Salmon Belly
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