Poached Salmon with Persimon® Lime Salsa

Recipe courtesy of Persimon®

Step up your salmon dish with Persimon® salsa. Poaching the salmon allows an infusion of flavour and renders a moist piece of fish. This salsa adds kick and is a wonderful way to enhance any protein dish be it fish, chicken or pork.

Makes 4 servings


1 cup (250 ml) vegetable or fish stock
1 cup (250 ml) water
½ (125 ml) cup white wine
¼ cup (60 ml) soy sauce
4 slices ginger
4 (24 oz/750 g total) salmon filets
2 cups (500 ml) cooked brown rice
1 Persimon®, finely diced
2 tbsp (30 ml) lime juice
2 tbsp (30 ml) finely chopped parsley
1 tsp (5 ml) lime zest
1 tsp (5 ml) olive oil
½ tsp (2 ml) chili sauce
½ tsp (2 ml) grated ginger


In a large deep skillet, combine stock, water, wine, soy sauce and ginger and bring to a simmer.
Add salmon and cover, reducing heat to low. Poach salmon for 10 minutes turning once until cooked through. Serve with salsa and brown rice.
For salsa, combine Persimon®, lime juice, parsley, zest, oil, chili sauce and ginger.

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