RecipesRECIPES

Salmon Escabeche

Prep Time: 10 minutes / Cook Time: 7 minutes / Yields: 6-8 servings

California Sun Dry

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

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 sun-dried tomatoes 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

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Salmon Escabeche

Prep Time: 10 minutes / Cook Time: 7 minutes / Yields: 6-8 servings

California Sun Dry

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

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 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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