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Salmon Escabeche with Allspice

This recipe showcases Allspice. Serves 4 as entree.


2 x 200g Australian salmon fillets, skin-off
1 tbsp. allspice
1tsp cumin
1 tsp. coriander seed
1 tsp. salt
1 tsp. sugar
Salt flakes & freshly ground black pepper, to taste
150ml extra virgin olive oil
1 red onion, finely sliced
1 clove garlic, sliced finely, 1 bay leaf
1 teaspoon coarse ground allspice
½ cup sherry vinegar
½ cup dry white wine
½ cup water
1 teaspoon black peppercorns
2 tablespoons chopped flat-leaf parsley
Crusty bread, for serving


Serves 4 and best prepared a day in advance. Trim bloodline off the salmon and cut each piece into 2 long pieces (you end up with 4 pieces).

Dry fry allspice, cumin and coriander in a pan over medium heat for 3 minutes then grind with the pepper and salt.

Rub this spice mix all over the salmon.

Heat 50ml oil in fry pan and then sear the salmon for 2 minutes either side.
Set aside in a bowl.

Return pan to heat add remaining oil. Fry onion, garlic, all spice and bay leaf for 5 minutes over a low heat.

Add wine, vinegar, water and peppercorns.

Bring to boil then simmer on low heat for 15 minutes.

Cool, and then pour over the salmon and chill for at least 6 hours or overnight.

Garnish with parsley and serve with crusty bread.

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