All you’re doing here is partially cooking salmon until it’s medium-rare, pouring over a vinaigrette—whose acid finishes the “cooking”—and smashing it all on some bread with a schmear of mayo.
In a small bowl, combine the mayonnaise, lemon zest and juice, the garlic, and salt. Garnish with the pepper. Set aside.
Salmon Escabeche
Rub the flesh side of the salmon with 1 ½ teaspoons (half) of the Avec spice mixture and let it sit in your refrigerator for 1 hour.
Preheat the oven to 300°F. Lightly oil a rimmed baking sheet. Place the salmon on the baking sheet and bake until the fish is tender and just cooked through, 12 to 15 minutes.
While the fish is cooking, in a small bowl, combine the onion, chile, oil, vinegar, and the remaining 1 ½ teaspoons (or second half) of the Avec spice.
Massage the onion with the oil and vinegar until tender. When the fish is finished cooking, pour the onion mixture over it. Let the fish sit for 15 minutes at room temperature or up to overnight in the fridge (and gently warm before serving).
To Serve
Spread slices of bread with a schmear of the mayo and a spoonful of onion-topped salmon, smashed onto the bread.
Recipe Note
Recipe Notes:
*I like Hellmann’s and Duke’s. **Ask your fishmonger to take care of it. ***Bonus points for oiled, grilled, and rubbed with garlic.
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