Escovitch Salmon
This escovitch sauce is typically paired with snapper or parrot fish. in this recipe I paired it with salmon and it was quite tasty. the vinegar added a nice crisp to the salmon flavor.
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Ingredients
3 6oz salmon fillets
1 tsp salt ( more or less depending on your taste)
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
oil for frying ( I use vegetable for frying)
- sauce
1 small onion julienned
1 small carrot, julienned
a few grain of pimento
1/4 cup vinegar
1 scotch bonnet pepper, sliced
1/4 section of your choice of bell peppers ( optional)
1 tbsp. butter
Directions
- Was salmon in lime and vinegar water. Pat dry with paper towel.
- In a bowl, combine salmon and powder seasoning. gently massage seasoning into the salmon.
- In a frying pan, bring oil to medium heat and add salmon skin side down first, to get a crispy skin.
- lower heat to medium low and continue cooking salmon for about 4 to 5 mins on each side, depending on the thickness of the salmon.
- Remove cooked salmon and drain on paper towel.
- sauce
- In a small saucepan or frying pan, melt butter then add julienned veggies to the melted butter and sauté until slightly tender.
- Add in vinegar and simmer on low heat for about 5 mins.
- Pour sauce over fried salmon and serve with your favorite side. it pairs well with fried dumplings, festival or a couple slice of bread.
Tip: The escovitch sauce can be made in bulk and kept in a mason jar for future use. usually last for a couple of weeks.