Try this Salmon Poke Recipe with Persimmon and Kosho!
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. Use a mandolin to slice the fruit paper thin and place on top of the poke.
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!
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
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In a small mixing bowl add all the ingredients and let it marinate (if possible a day in advance).
For the Salmon Poke
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In a small mixing bowl add all the ingredients and let it marinate for at least 30 min.
To Finish
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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!
