4 people


  • 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

Nutritional information

Calories: 487kcalCarbohydrates: 31gProtein: 30gFat: 41gSaturated Fat: 6gCholesterol: 74mgSodium: 266mgPotassium: 1370mgFiber: 11gSugar: 9gVitamin A: 3099IUVitamin C: 123mgCalcium: 81mgIron: 4mg

Certified Reconditioned Standard

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

For the Persimmon relish

  • 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

  • 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

  • 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

  • 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 an enjoy!
    salmon recipe with persimmon and poblano

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