This grilled salmon recipe, topped with a punchy escabeche sauce made from quick-pickled veggies, is one that will keep you cool through the summer — in fact, the finished dish is actually served cold. Plus, its bright flavor profile makes it a refreshing one to enjoy on even the hottest days.
One of the benefits of this preparation is that it holds well for several days. Save a leftover portion to enjoy in the morning with a poached egg and sliced sourdough.
What is escabeche?
Escabeche has a lot of different interpretations, but it’s usually a vinegar-based brine that you pour over a cooked protein — often a lighter protein like fish. Eaten daily in the Philippines and in many countries throughout Latin America and the Mediterranean, escabeche can be made with a variety of vegetables. This recipe uses a simple combination of crunchy carrots and onions, and has the unique addition of charred scallions to add depth of flavor to the brine.
Fish with high oil content make for the best pickling dishes which is why this recipe calls for the use of salmon. To learn how to grill salmon without it sticking to the grill, check out WAC’s cooking tips on how to grill fish.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
