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Continue ShoppingSalmon Escabeche
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.
Category
Dinner
Servings
6
Author:
Paul Kahan, adapted from "Cooking For Good Times" by Paul Kahan
Ingredients
1 cup store-bought mayonnaise*
Zest and juice of 1 lemon
1 clove garlic, grated or minced
1⁄4 teaspoon kosher salt
2 cranks black pepper
-
3 teaspoons of avec spice
1 pound salmon fillet, bones removed**
1 small red onion, thinly sliced
1 small Fresno or jalapeño chile, seeded and thinly sliced
1⁄2 cup extra-virgin olive oil
1⁄4 cup red wine vinegar
1 loaf ciabatta, sliced***
Lemon Mayo
Salmon Escabeche
Directions
Lemon 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.