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Salmon Escabeche

Salmon Escabeche

© Recipe courtesy of Julie Le Clerc


Serves 4


2 x Twin portion packs of fresh Akaroa salmon
Sea salt and freshly ground black pepper

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).


4 Tbsp extra virgin olive oil (EVO)
1/3 cup Forum Cabernet Sauvignon vinegar
2 Tbsp cold water
2 cloves garlic, peeled and finely sliced
1/2 tsp La Chinata hot smoked paprika flakes
3 Tbsp Pons capers in brine , drained
3 whole El Navarrico piquillo pimientos , finely sliced
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.

To serve:

250g green beans, trimmed and blanched
2-3 Tbsp Sabato pesto alla Genovese

Bring escabeche to room temperature, serve with blanched green beans drizzled with pesto.

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