zoom Salmon escabeche with fennel, celery and citrus

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Salmon escabeche with fennel, celery and citrus

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Salmon escabeche with fennel, celery and citrus

    Escabeche involves dressing cooked fish in a punchy sauce. Try this dish cold, too; the veg will lose some of its crunch, but the salmon will take on extra flavour after marinating.  

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2

    Ingredients

    2 tbsp essential Waitrose olive oil, plus extra to serve
    2 boneless Scottish salmon fillets, skinned
    1 echalion shallot, sliced into thin rounds
    1 fennel bulb, trimmed and thinly sliced, fronds reserved
    2 essential Waitrose celery stalks, finely sliced diagonally, handful pale inner leaves reserved
    3 fresh bay leaves
    3 garlic cloves, thinly sliced
    4 oregano sprigs, leaves picked
    1 essential Waitrose lemon, zest and juice of 1/2
    1 essential Waitrose lime, zest and juice of 1/2

    Method

    1. Heat the oil in a frying pan. Season the salmon fillets with
    salt and fry over a medium-high heat for 3-4 minutes on
    each side, until just flaking and a little pink in the centre; don’t worry about breaking inside them to check. Set aside on a plate to rest and cover with foil.

    2. Return the pan to the heat and add the shallot, fennel, celery and bay; season and cook over a medium-high heat, tossing for 5-7 minutes, until starting to soften. Stir in the garlic, fry for another 2-3 minutes until golden, then add the oregano. Remove from the heat and stir in the citrus zest and juices, along with 2 tbsp water; season.

    3. Divide between plates and layer with large chunks of the flaked fish. Drizzle with a little more oil, if liked. Serve warm or
    at room temperature, with some crusty bread or boiled potatoes alongside, if liked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary