Salmon Escabeche

Prep time: 10 minutes

Cook time: 7 minutes

Yields: 6-8 servings

For the fish:

1 ½ lbs salmon, skin-on

2 Tbsp all-purpose flour

2 tsp kosher salt

1 lemon, zested

½ tsp granulated garlic

½ tsp sumac

For the marinade:

½ cup extra virgin olive oil

¼ cup red wine vinegar, or other vinegar

1 large shallot, thinly sliced

1 small serrano chile, thinly sliced

For serving:

⅓ cup black or kalamata olives, sliced

¼ cup sun dried tomatoes, chopped

Fresh dill, for garnish

Bread

 

In a small bowl, combine flour, salt, lemon zest, garlic, and sumac, then whisk to combine.

 

Pat salmon dry on both sides, then place on a plate or tray. Pour dry ingredients on top, pressing

gently onto the salmon, then cover with plastic wrap and refrigerate for 2 hours. 

Meanwhile, make the marinade. Combine olive oil, vinegar, shallots, and serrano in a medium bowl. Whisk, then set aside. 


When ready, preheat a large skillet over high heat. Add 2 Tbsp olive oil. Shake any excess flour off of fish, then sear flesh side down for 4 minutes, undisturbed. Carefully flip the fish using a fish spatula, then sear skin side down for an additional 3 minutes. Transfer salmon to a bowl or dish with deep sides, then immediately pour the marinade on top. If eating that day, leave fish on counter to cure for at least 2 hours. If serving the next day, cover fish and place in refrigerator overnight. Salmon is best when served at room temperature, so make sure to bring it out 1-2 hours before serving. 


To serve, pour sliced olives and sun-dried tomatoes on top, then garnish with fresh dill. Can be eaten as is or smushed on top of sliced bread.

 

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