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Alaska Salmon Escabeche
Serves 4
Alaska Salmon steaks, 1 ½-inches thick 6-ounces each 4
Kosher salt 1 tsp.
Black pepper, freshly ground 1 tsp.
All-purpose flour 2 Tbsp.
Olive oil ¼ cup
Garlic, thinly sliced 4 cloves
Celery, peeled and thinly sliced 1 cup
Capers 1/3 cup
Raisins 1/3 cup
Green Sicilian olives, pitted ½ lb.
White wine vinegar ¼ cup
Water ¼ cup
Tangerine, segmented and juiced 1
Fresh mint, chiffonade 1/4 cup
Pine nuts, toasted 1/3 cup
Directions:
1. Season Salmon with salt and pepper and dust with flour.
2. In a large skillet over moderate high heat, heat the olive oil. Add
the Salmon and cook until nicely browned on both sides, about 1-2 minutes.
Remove the salmon from the pan.
3. In the same pan, add the garlic and celery and cook about 4 minutes
until golden.
4. Add the capers, raisins and olives, stirring until lightly glazed.
5. Return the Salmon to the pan and add the vinegar, water and tangerine
juice.
6. Cover and cook for 1 minute. Finish with the tangerine segments.
7. Spoon the celery-olive mixture into the center of each plate along
with any remaining pan juices. Arrange the Salmon on top of mixture.
8. Sprinkle with fresh mint and garnish with pine nuts before serving.
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