Galician Marinated Salmon (Salmon en Escabache)

This is a delicious recipe by one of my favorite Spanish chef, Martin Berasategui.

At home, we enjoy it alone, with a fresh salad as a main meal, or on a bread toast as a tapa.

Prep time: 5 minutes

Cooking: a couple of minutes (see below for details)

Ingredients:

1. Salmon — 1 pound. Cut in squares of ~ 1–1.5 inch
2. Olive oil (I prefer Spanish or Californian EVOO) — 1 cup
3. White white or Sherry whine vinegar — 1/4–1/2 cup (personal preference)
4. Dry Bay leaves — 3
5. Parsley — 6 branches.
6. Thyme — 3 branches.
7. Spanish Paprika — 3 tbsp.
8. Black pepper — 1 to 2 tbsp.
9. Grain salt — 1 tsp.

Preparation:

Cut the Salmon is small squares as mentioned under ingredients.

Accommodate the squares on a pan. Not too close to each other. Then, sprinkle the salmon with the Parsley leaves, Thyme leaves, Bay leaves, black pepper, salt and paprika. Turn the salmon pieces carefully to cover all sides evenly with the seasonings. Add the olive oil and vinegar. This should cover slightly over the the top of the fish.

Cooking:

Turn the fire at medium heat. Once the oil-vinegar mix starts bubbling, let it cook for 1–2 minutes and turn the fire off. Set aside covered with a lid to let the salmon continue cooking on the juices.

This can be eaten hot or cold with boiled potatoes or a salad as a side. They can also be enjoyed as a tapa over a piece of toast. Enjoy!