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Leonard’s Fine Dining: Jail Island Salmon with Persimmon Sauce,

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Leonard's Fine Dining also known to many as "The Library"  is a place for an amazing fine cuisine experience.  Owner Rob Hetherington prepares his dishes with only quality meats, fishes, and vegetables with no added chemicals.   Rob is soon to change the name back to what it's been known as for decades, "Rob's at The Library."  Rob prepared a fabulous Jail Island Salmon and A Black Cod with Puttanesca Sauce.  ( cod recipe not available)

Jail House Salmon with Persimmon Sauce
8 oz.  Atlantic salmon filet
Cajun Blackening Seasoning
lemon juice
1/2 cup chicken stock
Butter
1/4 cup orange marmalade
1/4 cup pineapple juice
1/4 cup orange juice
1/4 cup pureed persimmon
1/2 shot Grand Marnier
1 teaspoon or tablespoon agave nectar to taste
Heat up pan, add marmalade, Grand Marnier, agave nectar, pineapple juice, and orange juice, reduce by half finish with a pat of whole butter.

Heat cast iron skillet.  Season filet with lemon, dip in Cajun seasoning generously.   Spray pan very lightly with Pam or oil.  put the season side down.
Sear for 2-3 minutes.  Put filet in a Pyrex dish add 1/2 cup chicken stock and a pad of butter.  Pre-heat oven to 450 degrees back for 12 minutes apply sauce before serving.