Persimmon Basil and Feta Salmon



  • 1 persimmon- sliced
  • 1 cup basil leaves
  • 2/3 cup crumbled feta
  • WIld Caught salmon fillets
  • garlic
  • Black Pepper
  • Olive oil or grapeseed oil
  • Red pepper flakes (optional)
  • Chardonnay (optional)


  1. 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 ΒΌ-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.
  2. Add a bit of honey drizzled on top if you want to make it more sweet.
  3. Serve on top of while rice with extra feta and chili pepper flakes (optional)


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