Did you Know "E" Escabeche

Did you know that the dish "Escabeche" originated in Spain?

Escabeche is typical of Mediterranean cuisine, that traditionally uses poached or fried fish that's been marinated in an acidic solution of either vinegar or citrus, with added herbs and spices, after cooking.

This method of food preparation perfectly suits oily fish such as mackerel, herring, and bonito. The fish is seared and then placed in the marinade overnight or longer, before being served either cold or at room temperature.
Chicken, Pork and Rabbit are also used today for Escabeche dishes, as well as fruit and vegetables such as green bananas, and jalapeno peppers.
Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, and sardines.
Did you know the origin of the word Escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests?
 The word Escabeche derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.

This makes a thoroughly delicious, light lunch, or elegant appetizer.

When I'm on the boat, I typically use Snapper or Grouper for this dish, because they're readily available, and always really fresh.  I love fresh Salmon, but it's usually hard to find in the Caribbean, so when I'm back on dry land, and Salmon is readily available, I decided to try this dish using Salmon fillets instead.  It was so delicious I just had to share it with you, I hope you enjoy it as much as I did.

Salmon Escabeche with Black Garlic

6 small/medium Salmon fillets, skin removed

2 large Echalion shallots, peeled and thinly sliced

1 oz unsalted butter

1/4 cup Olive Oil

1/3rd cup Sherry vinegar

1/2 cup White Wine

3 Star Anise

2 tbsp good Balsamic Vinegar

6 cloves Black Garlic, thinly sliced (see note below)

Juice & Zest of one orange

4 Scallions, white and tender green parts only, sliced on the diagonal

1 tsp chili flakes

Sea Salt & Freshly ground black pepper

Black Garlic

Lightly season the salmon fillets with salt and pepper.

Melt the butter in a large saute pan over a medium heat, when the butter stops sizzling add the salmon, and cook for 3-4 minutes on each side, to sear (cooking time varies depending upon the size of the fillets).

Remove the fillets from the pan and place in a deep dish, set aside.

Put the shallots in the saute pan (using the same pan the salmon was cooked in), and cook gently for 10 -15 minutes, until soft and lightly browned.

Add the remaining ingredients to the pan and bring to a gentle simmer, stirring frequently.

Pour the mix over the salmon and set aside to cool.

Cover the dish with cling wrap and refrigerate overnight.

Remove from the fridge and set aside for 90 minutes.
Serve at room temperature with some of the marinade spooned over the salmon, a green salad, and some fresh baked bread.

Enjoy :o)

note: Black Garlic, to learn more about this delicious ingredient, and locate a supplier, copy and paste this link.  http://blackgarlic.com/