Persimmon Salmon and Avocado with Yuzu Kosho

5 from 1 vote

This is a great amuse or appetizer using one of my favorite fall-winter fruits, persimmon. In California the farmers market is filled with fuyu and hachiya persimmons.

The fuyu are supposed to be eaten while crunchy and firm. The hachiya persimmons you normally wait until they are completely soft almost like jam unless you are going to dry them to preserve them.

In this recipe you take a basic salmon poke and pair it with yuzu kosho and persimmon. Yuzu kosho is a spicy citrus condiment that is very strong and little bit goes a long way.

Typically you will see this condiment in sushi houses to elevate the fish. This dish is a great starter to any meal. Here is the recipe I hope you enjoy it!

Ingredients

6 people

Salmon poke

8 oz salmon small diced
3 tbsp chopped green onion
1 tbsp chopped cilantro
2 tbsp sesame seeds
1/4 tsp sansho pepper
1/2 tsp salt
1 tbsp sesame oil
1 tsp sriracha
1 tbsp soy sauce

Yuzo Kosho

3 yuzu zested and juiced
2 limes zested
2 oranges zested
2 Thai chillies chopped fine
pinch of sugar
1 tsp salt

Garnish

Fried garlic and micro cilantro for garnish

Persimmon

1 fuyu persimmon sliced paper thin
1 oz salmon roe
1 avocado sliced

Nutritional information

Calories: 193kcalCarbohydrates: 15gProtein: 11gFat: 12gSaturated Fat: 2gCholesterol: 38mgSodium: 795mgPotassium: 489mgFiber: 5gSugar: 5gVitamin A: 289IUVitamin C: 47mgCalcium: 75mgIron: 1mg

Prep Time 20

Cook Time 5

Total Time 25

Servings 6 people

For the Yuzu Kosho

In a small mixing bowl add all the ingredients and let it marinate (if possible a day in advance).

For the Salmon Poke

In a small mixing bowl add all the ingredients and let it marinate for at least 30 min.

To Finish

Take the persimmon and slice thin on a mandolin. Place about 6-8 sliced on a small piece of plastic wrap slightly overlapping each piece. Then take a round cookie cutter and cut into a round disk.
Fold the plastic over the round persimmon and continue the process until you have about 6-8 disks. Place a small slice of avocado on the bottom of the plate.
Then add the salmon poke on top of the avocado. Take the persimmon disk out of the plastic wrap and place on top of the poke. Add a teaspoon of kosho on top of the persimmon, along with roe, fried garlic, and cilantro. Serve and enjoy!