Description
Salmon cooked in wine, olive oil, vinegar and pimentón, served on toast as a tapa
Ingredients
Scale
- 2 pounds (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
- 0.4 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 (let’s say 2″-3″ pieces) and lay them on a shallow pot, large enough to keep the salmon in one layer. Avoid metallic utensils when using vinegar, as it reacts with some metals. Sprinkle the salt first and then the rest of the herbs and spices. Toss the salmon lightly to distribute more evenly.
- Pour all three liquids, wine, vinegar and oil and put the pot on the stove; turn the heat on. Bring slowly to a boil and turn the heat off immediately the moment the first bubble appears.
- Cover with a lid, set aside and let the salmon cook in the remanent heat while releasing its juices.
- Serve on a toast with some salad, pouring some of the cooking liquid. Enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins