Broiled Salmon in Escabeche
The word escabeche (esskabeychay) is Spanish for “brine”, and en escabeche means “pickled”. Many foods en escabeche are popular in the cuisines of Mexico, especially seafood and vegetables. The method originated as a way to preserve foods by pickling them in vinegar and spices. Today, with refrigeration available, they are enjoyed for their flavors more than their keeping qualities.
In a true escabeche, the food is left in the vinegar mixture for a time at room temperature or refrigerated long enough for it to develop a pickled taste. It is later served at room temperature or rewarmed. In addition, fish prepared this way is often pan-fried in oil before being pickled. The accompanying recipe is modified from the traditional methods for a lighter flavor. The fish is grilled rather than pan-fried, and the spice and vinegar mixture is served with it as a sauce rather than being used to pickle it.
Portions: 12
Portion Size: 5-6 oz.
Per Serving: Calories 260, Protein 31 grams, Fat 12 grams (43% cal.), Cholesterol 80 milligrams, Carbohydrates 5 grams, Fiber 0 grams, Sodium 150 milligrams.
Ingredients:
4 fl. oz. Lime juice
1 tsp. Salt
½ tsp. Pepper
½ tsp. Ground Cumin
½ tsp. Ground allspice
12 Salmon steaks 5-6 oz. each
2 fl. oz. Vegetable oil
12 oz. Onion, sliced ¼” thick
6 Garlic gloves, peeled and halved
4 Pickled jalapeños, sliced
Sachet:
6 Whole cloves
½ tsp. Whole allspice
1 tsp. peppercorns
½ tsp. Cumin seeds
3 Bay leaves, broken
1 tsp. Dried oregano
1” piece Cinnamon stick
6. fl. oz. Cider vinegar
1 pt. Water
As needed Vegetable Oil
As needed Cilantro leaves
Procedure:
1. In a nonreactive container, mix together the lime juice, salt, pepper, ground cumin, and ground allspice.
2. Place the salmon steak in the mixture, turning them to coat both sides.
3. Refrigerator 30-60 minutes.
4. Heat the oil in a sauté pan over moderate heat.
5. Add the onion. Sauté until lightly browned.
6. Add the garlic and jalapeños. Sauté 2-3 minutes.
7. Add the sachet, vinegar, and water. Simmer over low heat until reduced by half.
8. Remove the salmon from the marinade and pat dry with clean towels.
9. Dip the salmon in oil and remove, letting the excess oil drip off.
10. Broil the steaks on a preheated, seasoned broiler or on a grill. Broil until just done. Do not overcook, or the fish will be dry.
11. Serve each steak with about 1 ½ fl. oz. onion, spice, and vinegar mixture. Top with a few cilantro leaves.
Variation:
For a more traditional escabeche, add the fish to the hot vinegar mixture and cool. After 1 hour, refrigerate the fish in the liquid. To serve, rewarm to room temperature slightly warmer.
Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Fish and Shellfish: Broiled Salmon in Escabeche. Pg. 482
Photo retrieved from: