Escabeche salmon with julienned vegetables

Ingredients

• 500 gsalmon fillet
• 300 mlwater
• 120 mldry white wine
• 80 mlwhite wine vinegar
• 1/2carrot
• 1/2red onion
• 1 stickcelery
• to tasteblack peppercorns
• to tastepink peppercorns
• to tastefine salt

Instructions

1. 1

   Prepare the vegetables

   Use salmon that is suitable for serving raw: check with your fishmonger that it has been frozen to the correct temperature, or follow local food-safety guidance for freezing it before use. Peel half the onion and slice it lengthways. Wash the celery, remove the outer and leafy parts, peel away the fibrous strings and cut it into thin strips. Peel the carrot and slice it into thin strips lengthways.

2. 2

   Mix the marinade

   Pour the water, white wine vinegar and dry white wine into a large bowl, then add salt.

3. 3

   Add peppercorns

   Stir in the pink and black peppercorns, then add the celery and carrot strips to the marinade.

4. 4

   Slice the salmon

   Add the sliced onion and stir the vegetables so they take on the marinade. Check the salmon for pin bones and remove any with kitchen tweezers, then cut the fillet into thin strips.

5. 5

   Chill the escabeche

   Add the salmon strips to the marinade and cover the bowl with cling film. Refrigerate for at least 2 hours before serving.

What is salmon escabeche?

Escabeche is a style of marinating food in a tangy mixture that commonly includes vinegar and aromatics. It has roots in Mediterranean and Iberian cooking, and versions vary from place to place.

Here, salmon is cut into thin strips and paired with crisp julienned vegetables. The wine, vinegar and peppercorns give the marinade its pronounced, savoury sharpness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 0g protein, 4g carbs, 15g fat.

The salmon is the main source of protein and fat, while the small amounts of carrot, onion and wine contribute most of the carbohydrates. For a more complete plate, serve it with boiled potatoes or bread and a green salad.

Choose salmon for serving raw

Fish safety: the method does not cook the salmon, and the acidity of the marinade should not be treated as a substitute for safe handling. Ask your fishmonger for salmon intended for raw preparations and follow local guidance on parasite control and freezing.

Pin bones: run your fingers over the fillet and remove any bones with tweezers before slicing. This is easier while the fillet is still whole.

Cut the vegetables evenly

Julienne: cut the carrot, celery and onion into fine, even strips so they sit neatly alongside the salmon. A sharp knife helps keep the pieces tidy.

Celery: removing the outer strings makes the strips more pleasant to eat. A vegetable peeler can lift away the fibrous strands.

Balance the marinade

Vinegar and wine: white wine vinegar brings the sharp edge, while dry white wine and water round out the liquid. Salt and both kinds of peppercorn add seasoning without obscuring the fish.

Mixing: stir the vegetables through the liquid before adding the salmon so they are coated evenly. Keep the bowl covered and chilled during the marinating time.

Allow time to chill

Hands-on time is brief, but the recipe needs at least 2 hours in the fridge. The stated 15 minutes is not the full time from preparation to serving.

The strips are thin, so avoid leaving the fish in the marinade longer than needed for this recipe. Keep it refrigerated throughout.

Serve it simply

Serve the salmon cold with some of the julienned vegetables and a little marinade. Its tart, peppery flavour also works well with plain boiled potatoes, crusty bread or a simple green salad.

Use a clean serving spoon and keep any remaining fish chilled while you eat.

Recipe notes & tips

• Ask your fishmonger whether the salmon is suitable for a raw preparation.
• Remove pin bones before cutting the fillet into strips.
• Slice the vegetables into similar-sized strips for an even texture.
• Use a large bowl so the vegetables and salmon can be coated without crushing them.
• Keep the covered marinade in the fridge for the full chilling period.
• Serve with a clean utensil and return leftovers to the fridge promptly.

Variations

• Add bay leaf: include one in the marinade for an extra herbal note.
• Use lemon: add a little lemon zest for a fresh citrus aroma.
• Change the pepper: use extra black peppercorns for a more direct peppery bite.
• Add cucumber: serve thin cucumber strips alongside the marinated vegetables.
• Serve with potatoes: pair the escabeche with plain boiled potatoes for a more substantial meal.

Common mistakes to avoid

• Using unsuitable fish: ask for salmon intended for raw preparations and follow local food-safety guidance.
• Leaving pin bones in: check the whole fillet by touch and remove bones with tweezers.
• Cutting uneven strips: aim for similarly thin pieces so they take on the marinade evenly.
• Skipping the chill: refrigerate for at least 2 hours before serving.
• Treating the marinade as cooking: vinegar does not make unsafe raw fish safe to eat.
• Leaving the bowl uncovered: cover it before refrigerating to protect the fish and contain odours.

How to store

Keep the covered salmon and vegetables refrigerated and eat promptly, ideally within 24 hours. Do not leave the dish at room temperature for extended periods; serve it cold rather than reheating it.

Frequently asked questions