Persimmon Salmon and Avocado with Yuzu Kosho
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
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!
