I’ve said it before, I’m a real fan of salmon. It’s a flavorful fish and very versatile, either smoked or fresh. And besides it’s an oily type of fish, brimming with healthy fatty acids. On the other hand, I love those dishes you can keep for several days and that get even better after some time, like escabeches, which by the way are incredibly easy to prepare. There are thousands of escabeche recipes, buy for salmon I always turn to the recipe by 3 Michelin starred Spanish chef Martín Berasategui, from his book Cocina en casa con Martín Berasategui. Of course it’s tweaked a tiny bit… couldn’t help myself. This escabeche is the type that includes sweet Spanish pimentón (similar to paprika, but not the same), like the recipe used for the ubiquitous canned mussels in escabeche, different from the one I use for tuna fish.
I like that this very old preservation method, said to originate in ancient Persia, from where it spread all over the Mediterranean to end up as a dish identified as genuinely Spanish, can help us to make refined tapas today. And as this salmon escabeche can be made in advance, it is perfect for a tapas party.
My dear Mr. Berasategui lacks restraint because he instructs to eat the salmon immediately, just after cooling. But I prefer to leave it to rest overnight, just because I have more self-control… ahem. Now seriously, I believe this type of dish needs some time for the flavors to soak into the fish. It easily keeps one week or even longer in the fridge. Escabeche is always eaten at ambient temperature, always let it warm up to ambient. This escabeche is simply delicious as a tapa or pincho on toast with some finely sliced tomato and some greens. It’s also brilliant flaked on a salad, on top of boiled and sliced potatoes… just feel free to experiment!
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School of tapas: Salmon escabeche
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Salmon cooked in wine, olive oil, vinegar, and pimentón, served on toast as a refined Spanish tapa.
Ingredients
- 2 lb (1kg) fresh salmon, cut into chunks
- 2 tbsp coarse salt
- 1 tbsp black pepper grains
- 4 bay leafs
- 10 sprigs parsley, chopped
- 2 sprigs thyme (I used plain dried leaves, a couple of pinches)
- 2 cloves
- 2 tbsp sweet Spanish pimentón (I strongly recommend you to go for the real thing, the flavor is very distinct)
- 2 cups (0.5l) virgin olive oil (please, don't use any. Other. Type. Of. Oil)
- 2/3 cup (1.5dl) cider vinegar
- scant 1/2 cup (1dl) good white wine (Berasategui doesn't include wine, but I like it!)
Instructions
- Get yourself a good-looking and skinned piece of salmon. Cut the salmon into cubes (2″-3″ pieces) and lay them in a shallow pot, large enough to keep the salmon in one layer. Avoid metallic pots as they can react with the vinegar.
- Sprinkle the salmon with coarse salt, black pepper grains, bay leaves, chopped parsley, thyme, and sliced garlic.
- In a separate bowl, mix the olive oil, white wine, white wine vinegar, and sweet pimentón. Pour this mixture over the salmon, ensuring all pieces are well coated.
- Place the pot over medium heat and bring the mixture to a gentle simmer. Cook for about 20 minutes, or until the salmon is just cooked through. The fish should be opaque and flake easily with a fork.
- Remove the pot from heat and let the salmon cool in the marinade. For best flavor, cover and refrigerate overnight to allow the flavors to meld.
- Before serving, let the salmon come to room temperature. Serve as a tapa on toast with finely sliced tomato and greens, or flake over a salad or boiled potatoes.
Notes
- This dish improves in flavor if left to rest overnight, allowing the flavors to soak into the fish.
- It can be stored in the fridge for up to a week.
- Always serve at room temperature.
- Try serving on toast with tomato and greens, or flaked over a salad or boiled potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0 grams
- Sodium: 600 mg
- Fat: 18 grams
- Carbohydrates: 2 grams
- Fiber: 0 grams
- Protein: 22 grams
- Cholesterol: 55 mg
Try another great Spanish recipe – Padron Peppers – here.
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Frequently Asked Questions
Should I eat the salmon right after it cools or let it rest overnight?
The article notes that chef Berasategui’s original recipe says eat immediately after cooling, but the author prefers to leave it overnight because the flavors need time to soak into the fish. The notes confirm this improves the dish, and it keeps easily for a week or longer in the fridge.
Why can’t I use a metallic pot?
The instructions specifically warn to avoid metallic pots because they can react with the cider vinegar in the marinade, giving the salmon an off metallic taste. Use a non-reactive pot such as enameled cast iron, ceramic, or glass.
What is sweet Spanish pimentón and is regular paprika a substitute?
The recipe uses 2 tbsp of sweet Spanish pimentón, which the article distinguishes from regular paprika — similar but with a very distinct flavor. The author strongly recommends using the real thing. If unavailable, sweet smoked paprika is the closest substitute, though the character will differ.
How should I serve the finished escabeche?
Always let the salmon come to room temperature before serving — never serve it cold from the fridge. The article suggests it as a tapa on toast with finely sliced tomato and greens, flaked over a salad, or on top of boiled sliced potatoes.
Is this eaten cold?\
I just put up your recipe and used leftover Dover Sole. It’s beautiful, and I didn’t taste the fish! I swear! I’m gonna let it sit for a couple of days. I use both Spanish Paprikas; the smoked and the “sweet”. I live in the bush in Alaska, so I have to rely on things I have put up in the Summer. SO! I used Dried Onion, dried carrot, and homemade Red Wine Vinegar.
Man! This is gonna be good!
I love your site…I’ll be lurking around for a bit!
Hi Andi, sometimes I really loooove globalization… just the thought of someone in Alaska making my Spanish escabeche makes me smile, to say the least, and think that all is not lost ;) Great use of a homemade vinegar, BTW.
Me ha encantado su blog, buenisimas recetas, uno de los mejores blogs de cocina que he visto ultimamente ….la pregunta, por que no en espanol tambien?
I’m struck by how similar the word escabeche is to ceviche. Although the preparation is different, I wonder if there’s a connection? Looks lovely – I’m a fan of salmon too.
Both could indeed be related, according to the Spanish Language Royal Academy. The source for “escabeche” is Arabic… Check it out here: http://en.wikipedia.org/wiki/Ceviche