Escabeche, which is usually served cold, may not be a dish that comes to mind for winter, but when served warm it ticks all the boxes. This version has a fantastic vinegar hit that cuts through the salmon's richness. Left-overs make an excellent sandwich filling. Just flake the salmon fillet into a bowl, chop the cooked vegetables a little, add to the fish, then bind it all with a little garlic mayonnaise. A squeeze of lemon and some chopped parsley finishes it beautifully.
60ml extra virgin olive oil
2 red onions, cut into 5mm wedges
4 bay leaves
2 garlic cloves, thinly sliced
small pinch of saffron threads
1 large carrot, peeled and cut into thin rounds
250ml white-wine vinegar
250ml dry white wine
salt and pepper
4 x 130g salmon fillets, skin on and pin-boned
2 tbsp parsley, roughly chopped
1. Heat the oil in a heavy-based pot over a medium heat. Add the onions, bay leaves, garlic and saffron. Cover and cook gently, stirring occasionally, for 15 minutes or until the onions are translucent.
2. Add the carrot and cover, cook for 15 minutes.
3. Add the vinegar, wine, salt and pepper and water. Bring to the boil then reduce to a simmer for 15 minutes.
4. Add the salmon and cook for 6-8 minutes. Remove from the heat and serve with some of the cooking liquor and vegetables. Sprinkle with parsley and a little sea salt.
TIP: Once the salmon is cooked it can be chilled in the cooking liquid and served cold later with aioli.