Pan-Seared Salmon with Persimmon Rum Sauce

The fall season in the South is marked more by football games and tailgating than by falling leaves and changing colors. In most parts of the South, true fall weather doesn’t start until late October, but when it happens, the cooler temperatures make for a perfect afternoon walk around the neighborhood. On one such family outing, I discovered a wild persimmon tree near my house, its limbs bearing the small bright orange fruits and the ground underneath liberally scattered with the softened darker orange ones. My mom warned me that the pretty ones on the tree were not ripe and too bitter to eat, but the mushy ones on the ground were sweet treats. After one taste, I had to agree and began concocting all kinds of persimmon recipes in my mind. One of the results, a delicious Persimmon Rum Sauce, can be served warm atop my sister Brittyn’s favorite fish, seared salmon. The contrast of sweet, tangy, and a touch of saltiness makes for a mouthwatering salmon dish.

Persimmon Rum Sauce

3 large very ripe persimmons

⅔ cup water

¼ cup low-sodium soy sauce

½ cup firmly packed light brown sugar

1 ½ tablespoons fresh orange juice

1 tablespoon butter

¼ cup finely chopped yellow onion

½ head Roasted Garlic (see recipe on page 290)

1 tablespoon dark rum

Pan-Seared Salmon

4 (6-ounce) skinless center-cut salmon fillets

½ teaspoon fine sea salt

2 teaspoons canola oil

To make the sauce, wash the persimmons and cut off the green tops. Place a wire mesh strainer over a 4-cup measuring cup. One at a time, press the persimmons against the strainer to release the pulp. Discard the seeds and skins.

Combine the water, persimmon pulp, soy sauce, brown sugar, and orange juice in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer.

In a small sauté pan, melt the butter. Add the onion. Squeeze the pulp from ½ head Roasted Garlic into the pan. Cook until the onions are translucent, 5 to 7 minutes.

Add the onion mixture to the persimmon mixture and stir until well blended. Stir in the rum. Simmer until the sauce has reduced by about half and thickened, about 45 minutes. Transfer to a half-pint jar.

To make the salmon, pat the salmon fillets dry with paper towels and season with the salt. Heat a 12-inch cast-iron skillet over medium-high heat. Add the oil to the skillet. When the oil is hot and begins to shimmer, add the salmon fillets. Cook for about 4 minutes, then flip and cook for another 3 to 4 minutes. Serve the salmon fillets with the persimmon sauce.

Makes 4 servings and 1 cup of Persimmon Rum Sauce.

Note: I prefer to use Hachiya persimmons, but you may also use Fuyu.