Spiced Salmon with Lemon Aioli (Salmon Escabeche)

Salmon Escabeche, marinated and bold, is not a mere entrée; it's a sonnet written in a language of zesty flavors and colors, a journey where the ruby-hued salmon and an audacious marinade waltz together, creating an experience that transcends the mundanity of everyday eating. This dance originates from the vibrant coastal regions of Spain, where escabeche – a bright, acidic marinade – has lent its distinctive tang to many a seafood dish, and it’s in this very tradition that our culinary chronicle is born.

At the heart of this tale, we have the salmon, its firm, flavorful flesh ripe for the marinade's flavorful embrace. The marinade, a vivacious blend of vinegar, citrus, and aromatic spices, is as much a part of this culinary saga as the salmon itself. The cool, gleaming fish surrenders to the sharp, exciting marinade, its subtle sweetness and the marinade’s acidity intertwining in a dance as old as time. As the salmon marinates, it absorbs the vibrant hues and heady aroma, a silent promise of the taste spectacle to follow.

When the wait is over, the marinated salmon escabeche emerges in all its glory. Its flavors are complex yet harmonious – a tapestry of the ocean's briny essence, the marinade's zing, and the salmon's rich fattiness. The meat, delicate yet firm, carries the tang of the marinade intertwined with its own distinctive taste, a melding of traditions and flavors. It is a celebration of the humble salmon's transformation through the magic of escabeche, a dish that sings of sunny Spanish coasts and languid seaside lunches. This, my friends, is more than a meal; it's a voyage. 🤘🏼 Adam

Yield: 3-4

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Spiced Salmon with Lemon Aioli and Crispy Bread

Cook time: 1 HourTotal time: 1 Hour

Ingredients

Salmon

• 1 pound Salmon, boned and skinned
• 1 tsp Paprika
• 1/2 tsp Chili Flakes
• 1/2 tsp Ground Cumin Seed
• 1/2 tsp Ground Coriander Seed
• Kosher Salt, to taste
• Black Pepper, to taste
• Olive Oil, as needed

Vinaigrette

• 1/4 cup Olive Oil
• 1/2 cup Sherry Vinegar
• 1 tsp Honey
• 1 Shallot, sliced thin
• 1 Tbsp Capers, rinsed and drained
• Kosher Salt, to taste

Lemon Aioli + Serving

• 1 cup Mayonnaise
• Juice of a Lemon
• Zest of a Lemon
• 1 Garlic clove, minced
• 1 Tbsp Chives, minced
• Kosher Salt, to taste
• Black Pepper, to taste
• 1 Loaf Sourdough Bread, sliced

Instructions

Salmon

1. Pat the salmon dry then rub the salmon all over with the smoked paprika, cumin, coriander, salt and pepper.
2. In a large non-stick pan over high heat, carefully lay in the salmon and sear until the fish begins to form a crust, about 2 minutes. Flip and sear the other side so that the fish has color and texture; the fish should be medium rare. Remove the salmon from the pan and set it aside on a plate while you make the vinaigrette.

Vinaigrette

1. Mix all of the ingredients in a small bowl and set aside.

Lemon Aioli + Serving

1. Mix everything together, store in a sealable container. Lasts for 4 days in the fridge.
2. Place the salmon on a serving plate and pour the vinaigrette over the top. Allow the salmon to sit for 15 minutes, the acid from the vinegar will finishing “cooking” the fish.
3. To serve, slather a piece of sourdough with the lemon aioli, smash on some salmon and CRUSH!