Ingredients
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
⅓cup black or kalamata olives, sliced
¼ cup Sun-Dried Tomato Halves, chopped
Fresh dill, for garnish
Bread
Instructions
Salmon Escabeche is a delightful and refreshing dish combing rich flavors. Escabeche refers to marinating of the salmon in a vinegar-based mixture infused with herbs and spices. This marinating process enhances the flavor of the dish. Our recipe is as delicious as it is visually appealing, with sun dried tomatoes adding a depth of flavor and a tender, flaky salmon. Whether you are hosting a dinner party or simply looking to elevate your everyday meals, this elegant dish will impress and become a favorite. Serve chilled or at room temp with a fresh salad or crusty bread.
Step 1
In a small bowl, combine flour, salt, lemon zest, garlic, and sumac, then whisk to combine.
Step 2
Pat salmon dry on both sides, then place on a plate or tray. Pour dry ingredients on top, pressing gently on to the salmon, then cover with plastic wrap and refrigerate for 2 hours.
Step 3
Meanwhile, make the marinade. Combine olive oil, vinegar, shallots, and serrano in a medium bowl. Whisk, then set aside.
Step 4
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 the counter to cure for at least 2 hours. If serving the next day, cover fish and place in the refrigerator overnight. Salmon is best when served at room temperature, so make sure to bring it out 1-2 hours before serving.
Step 5
To serve, pour sliced olives and California Sun Dry Sun-Dried Tomato Halves on top, then garnish with fresh dill. Can be eaten as is or smushed on top of sliced bread.
PRODUCT USED
Sun-Dried Tomato Halves (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
RECIPES YOU MAY ENJOY
Get Inspired @californiasundry
Ingredients
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
⅓cup black or kalamata olives, sliced
¼ cup Sun-Dried Tomato Halves, chopped
Fresh dill, for garnish
Bread
Instructions
Salmon Escabeche is a delightful and refreshing dish combing rich flavors. Escabeche refers to marinating of the salmon in a vinegar-based mixture infused with herbs and spices. This marinating process enhances the flavor of the dish. Our recipe is as delicious as it is visually appealing, with sun dried tomatoes adding a depth of flavor and a tender, flaky salmon. Whether you are hosting a dinner party or simply looking to elevate your everyday meals, this elegant dish will impress and become a favorite. Serve chilled or at room temp with a fresh salad or crusty bread.
Step 1
In a small bowl, combine flour, salt, lemon zest, garlic, and sumac, then whisk to combine.
Step 2
Pat salmon dry on both sides, then place on a plate or tray. Pour dry ingredients on top, pressing gently on to the salmon, then cover with plastic wrap and refrigerate for 2 hours.
Step 3
Meanwhile, make the marinade. Combine olive oil, vinegar, shallots, and serrano in a medium bowl. Whisk, then set aside.
Step 4
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 the counter to cure for at least 2 hours. If serving the next day, cover fish and place in the refrigerator overnight. Salmon is best when served at room temperature, so make sure to bring it out 1-2 hours before serving.
Step 5
To serve, pour sliced olives and California Sun Dry Sun-Dried Tomato Halves on top, then garnish with fresh dill. Can be eaten as is or smushed on top of sliced bread.