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.  


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


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.

Salmon escabeche with fennel, celery and citrus
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,769kJ
Fat 31.5g
Saturated Fat 6.8g
Carbohydrate 4.7g
Sugars 2.8g
Protein 30.8g
Salt 0.3g
Fibre 3.4g

per serving

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3 stars

Average user rating Based on 9 ratings

This recipe was first published in Wed Dec 30 14:38:52 GMT 2015.