Seared Salmon with Persimon Salsa

Fragrant Spanish persimon are in season from October until late- December.

It has a sweet, firm, orange flesh, similar to a peach or mango and can be eaten fresh, or used in sweet and savoury dishes.

Serves: 2

Ingredients

For the salmon;
3-4 tbsp Olive oil
2 Salmon fillets
1 Lemon, juice only
Salt & pepper

For the persimon salsa
4 Asparagus spears, chargrilled and
chopped
2 Handfuls fresh coriander, leaves only,
chopped
2 Ripe Spanish persimons, top cut off, skin
peeled and chopped into small cubes
8-10 Cherry tomatoes
Large pinch chilli flakes
A couple of dashes soy sauce
2 tbsp olive oil
Salt & pepper
1 tsp honey
Lime wedges and parsley sprigs to garnish

Method
1. For the salsa, mix all of the salsa ingredients together in a small bowl until well combined

2. Season the salmon with salt and pepper then heat the olive oil in a pan. Add the salmon and fry on one side for 5-10 minutes. Turn the salmon over, squeeze over the lemon juice and season with salt and pepper.

3. Serve the salmon with the salsa around it, or with the salsa piled on top of the salmon. Garnish with the lime wedges and parsley