Bright and crisp flavors and a rich, creamy garlic sauce to compliment pan fried salmon escabeche.
What you will need
1/2 Red Onion
1/2 lb Zucchini
1/2 lb Carrots
1 lb Salmon Fillet
1/4 cup Red Wine Vinegar
1/2 tsp Ground Coriander
1/4 tsp Ground Cumin
1/2 cup Grapeseed Oil
2 tsp Salt
Toum (Garlic Sauce)
4 Garlic Cloves
1/4 tsp Salt
1 Tbsp Ice Water
1 cup Grapeseed Oil(Nutritional facts 262 calories, 24.83 g fat, 2.97 g carbohydrates, 7.82 g protein, 16 mg cholesterol, 103 mg sodium)
How to cook
Remove stem and root tips and halve the red onion, passing through both sliced ends. Remove the outer peel and slice thin. For escabeche, I like to slice perpendicular to the stem and root faces, angling the knife slightly towards the core as I cut.
Wash zucchini and slice off both tips. Using a peeler, slice the zucchini into thin strips.
Peel carrots and slice off both tips. Using a peeler, slice the zucchini into thin strips.
Check your salmon fillet for bones by gently running your fingers along the flesh. Flip the fillet and scrape with a knife blade or a fish scaler against the grain of the scales.
Rinse the fillet in salted water to remove any loose scales.
Pat the fillet dry with paper towels. Season with salt and pepper on both sides.
Heat some oil over high heat in a heavy skillet. Place the salmon skin-side down in the pan. Reduce the heat to medium-high and let the skin cook untouched for 8-10 minutes. Gently scrape the skin from the pan with a fish spatula, then flip the fillet. Cook on the fleshy side for about 5 minutes.
Put the red wine vinegar in a mixing bowl.
Add the ground coriander.
Add the ground cumin.
Whisk in the grapeseed oil.
Add the red onion.
Add the shaved zucchini.
Add the shaved carrot.
Place the salmon in a container and place the salad on top. Try to pick a container that just barely contains the salmon so that it will be submerged in the oil and vinegar that pool under the vegetables. Cover and refrigerate while you make the sauce. While the salmon is ready to eat, it will only improve with a day or two in the fridge, so this is a great dish to make ahead of time.
Peel garlic cloves and chop or grate to a fine paste.
Place the garlic cloves in a blender or small food processor.
Add the salt.
Squeeze in the juice from half a lemon.
Pulse to chop the garlic cloves to a chunky paste.
Add the ice water and continue chopping, stopping several times to scrape down the edges of the blender, until the garlic is finely chopped.
With the blender running, drizzle in the oil in a thin stream.
Stop to scrape down the sides and give it a few more pulses to blend to a smooth purée.
Serve the marinated salmon on a bed of shaved vegetables with a healthy dollop of garlic sauce.