School of tapas: Salmon escabeche

Ingredients

• 2 pounds (1kg) fresh salmon, cut into chunks
• 2 tbsp coarse salt
• 1 tbsp black pepper grains
• 4 bay leafs
• 10 sprigs parsley, chopped
• 2 sprigs thyme (i used plain dried leaves, a couple of pinches)
• 2 cloves
• 2 tbsp sweet spanish pimentón (i strongly recommend you to go for the real thing, the flavor is very distinct)
• 2 cups (0.5l) virgin olive oil (please, don’t use any. other. type. of. oil)
• ⅔ cup (1.5dl) cider vinegar
• 0.4 cup (1dl) good white wine (berasategui doesn’t include wine, but i like it!)

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag