Grilled Salmon Escabeche with Charred Scallions
April 14th, 2023A Cold Summer Dish with Refreshing Flavor
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.
Grilled Salmon Escabeche with Charred Scallion
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
60 minutes
Total time
75 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Sockeye Salmon or Coho Salmon
- 6 scallions, trimmed
- ½ red onion, thinly sliced
- 1 carrot, thinly sliced on bias
- 5 garlic cloves, smashed
- 1 tablespoon dill
- 2 cups red wine vinegar
- ½ cup sugar
- 1 cup extra-virgin olive oil
- 1 tablespoon salt, plus more for seasoning
- 1 teaspoon black pepper
Instructions
1. Prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.
2. Lightly brush scallions with oil, then add to grill/grill pan. Cook until soft and blackened, about 5 to 10 minutes.
3. Chop charred scallions roughly, then combine in a medium heat-proof bowl with red onion, carrot, garlic, dill. Set aside. In medium saucepan over medium heat, bring red wine vinegar, sugar, salt, pepper and cup of oil a simmer. Carefully pour over vegetables and let sit for 30 minutes.
4. Meanwhile, pat salmon fillets dry with a clean kitchen towel or paper towel. Season to taste, then lightly brush both sides with oil. Carefully place salmon skin-side down onto grill and cook for about 2 to 3 minutes, or until fillet releases easily from the grates with the help of a fish spatula. Flip and grill remaining side for about 2 to 3 minutes depending on thickness of fillet, or until center of fillet registers at 125F on an instant-read thermometer for medium-rare doneness.
5. Transfer salmon to a rimmed baking dish, then pour quick-pickled vegetables over fish. Put in refrigerator and let sit for 30 minutes to one hour to chill. Serve cold.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
