Salmon Escabeche

Serves 2

Twin portion pack of fresh Akaroa salmon
Salt and freshly ground black pepper
200g green beans, trimmed and blanched
2-3 Tbsp Sabato Pesto

Season the fish on both sides with salt and pepper. Heat a frying pan with a little oil, add the salmon and cook for 2-3 minutes on each side for medium rare; cook a little longer if your preference is for well done. Place salmon portions into a deep dish, to fit snugly. While the fish is still warm, pour over marinade (recipe follows).

Marinade:
2 Tbsp extra virgin olive oil (EVO)
3 Tbsp Forvm Cabernet Sauvignon vinegar
1 Tbsp cold water
1 clove garlic, peeled and finely sliced
¼ tsp Pons hot smoked paprika flakes
2 Tbsp Pons capers, drained
Half a jar of sliced El Navarrico piquillo pimientos
A few sprigs fresh thyme

Place all ingredients into the pan in which salmon was seared. Bring to the boil, stirring to deglaze the pan. Simmer for 30 seconds then pour immediately over the salmon. Cover and leave to marinate in the fridge for at least 24 hours for flavours to infuse. Bring to room temperature before serving with blanched green beans drizzled with Sabato pesto on the side.

Recipe by Julie Le Clerc