Well I survived. Actually we survived. The hubs and I jumped straight back into crazy work as soon as arrived back in Austin. Ya, I gotta make up for all the frolicking on the beach somehow, right? haha.
Thank goodness for GT Kombucha, which helped me charge through it!
We also came back to a little cooler weather and rain. I guess it is starting to feel like fall here in TX. That means the high is under 90F. Yep, that’s fall. Love it!
Speaking of Fall (clever segue I know), I feel like there fish gets the boot during this season, especially salmon. Why? Probably because most people can’t really come up with good FALL flavors to combine with this hearty fish.
I use salmon year round. It takes on so many wonderful flavors, so I thought I’d share my list. My FALL FLAVOR Salmon dishes.
First, let’s take a look at what’s in season these days.
Apple, Pear, Fig, Persimmon, Limes, Green beans, squash, sweet corn, cabbage, and pumpkin to name a few.
For a full list go HERE.
That’s a lot of good flavors if you ask me, especially with salmon.
Here’s what I’ve come up with in the past.
- Salmon, Green Bean, and Potato hash
- Sweet Corn and Balsamic fig on top of Baked Salmon and Steamed Kale
- Roasted Lime Salmon with Blueberry and Coconut Cream quinoa
- Persimmon, Basil, an feta on top of Steamed Salmon with wild rice
See, not bad for Fall flavors, right? I’ve also used plum sauce with Salmon as well as red wine and blackberries. I know this girl has done a lot of pairings with salmon as well. Lots of good ones too!
Today I’d thought I’d share with you the persimmon and basil recipe. It’s delicious! I also want to thank Sarah for introducing me to Persimmons!Print
- 1 persimmon- sliced
- 1 cup basil leaves
- 2/3 cup crumbled feta
- WIld Caught salmon fillets
- Black Pepper
- Olive oil or grapeseed oil
- Red pepper flakes (optional)
- Chardonnay (optional)
- Slice your persimmon like you would in order to make a basil tomato salad. Set aside. In a skillet, add your salmon fillets (2), 1-2 tbsp oil, about ¼-1/3 cup white wine or you can use a dressing of some sort, few tbsp chopped garlic, and a bit of water. Heat on medium and cover. Let the fish steam until almost done. Add you persimmon, basil, and feta on top of your fish and let the fish continue to cook for anohter 5 minutes on low or until persimmon is softened, but not overcooked.
- Add a bit of honey drizzled on top if you want to make it more sweet.
- Serve on top of while rice with extra feta and chili pepper flakes (optional)
So, were you surprised? Any Foods you think need to still be used this FALL?
Happy First day of October… whoa!