Easy Make-Ahead Salmon Escabeche with Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon marinated in a bright Mediterranean escabeche of vinegar, olives, and herbs. Served at room temperature, it's an elegant make-ahead dish with bold, punchy flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ lbs salmon fillet, (skin-on)
- 2 Tbsp all-purpose flour ()
- 2 tsp kosher salt
- 2 tsp lemon, (zested, about 1 lemon)
- ½ tsp granulated garlic
- ½ tsp sumac
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar (or white wine vinegar)
- 1 large shallot, (thinly sliced)
- 1 serrano chile, (very thinly sliced)
- ½ cup black or kalamata olives, (sliced)
- ¼ cup roasted red peppers, (finely chopped)
- Fresh dill ()
- Crusty bread, (sliced and toasted)
At a glance
PER SERVING · TIME 265M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 827mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 827MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.