Grilled Sockeye Salmon Steaks “Escabeche-style”
This is a Filipino/ Spanish version of escabeche where fish, in this case B.C. sockeye salmon steaks, is enhanced with an appealing, tangy, sweet, vegetable strewn sauce. It cooks fairly quickly, so have all the ingredients cut and measured before you begin.
Recipe - View Royal
Grilled Sockeye Salmon Steaks “Escabeche-style”
Prep Time40 Minutes
Servings4
Cook Time16 Minutes
Ingredients
4 (7-to 8-oz./200- to 227-g) sockeye salmon steaks
salt and ground white pepper, to taste
1 Tbsp + 4 vegetable oil (divided), plus some for the grill
1/2 cup orange juice or unsweetened pineapple juice
2 Tbsp lime juice
1 Tbsp rice vinegar
2 Tbsp + 2 tsp brown sugar
2 Tbsp ketchup
2 Tbsp water
1/2 tsp Sriracha or other hot chili sauce, or to taste
1/2 cup red bell pepper, cut into thin strips
1/2 cup yellow or orange bell pepper, cut into thin strips
1/2 cup red onion, cut into thin strips
1/3 cup carrot, cut into thin strips
2 tsp finely chopped fresh ginger
1 large garlic clove, minced
2 tsp cornstarch
3 Tbsp chopped fresh cilantro or parsley
lime slices and cilantro or parsley springs, for garnish
Directions
- Preheat a barbecue to medium-high (about 375 F in the chamber; see Options). Preheat oven to 200 F. Brush each salmon steak with 1 tsp vegetable oil; season with salt and pepper. Brush the grill lightly with oil. Grill salmon steaks 3 to 5 minutes per side, depending on thickness, or until just cooked through and the centre bone on each steak starts to loosen from the flesh. Set fish on a serving platter and keep warm in the oven.
- Combine juices, vinegar, sugar, ketchup, water and Sriracha in a bowl. Heat 1 Tbsp vegetable oil in 9- or 10-inch skillet set over medium-high heat. Add bell peppers, onion and carrot and cook until just tender, about 3 minutes. Mix in the ginger and garlic and cook 1 minute more. Add the cornstarch to the juice mixture, mix until smooth, pour into the skillet, bring to a simmer, and simmer 1 minute. Mix in the chopped cilantro (or parsley), and the remove from the heat.
- Take fish out of the oven, top with the saucy, sweet and sour vegetables and serve, garnished with lime slices and cilantro (or parsley) sprigs.
Options: If you don’t have a barbecue you could bake the salmon instead. To do so, set the steaks on a parchment paper-lined baking sheet. Lightly brush the top of each steak with vegetable oil; season with salt and pepper. Bake salmon in a 375 F (190 C) for 13 to 15 minutes, or until cooked. Start making the sauce for the fish when it’s about half way cooked.
40 minutes
Prep Time
16 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Salmon - Wild Sockeye Fillets, 450 Gram
Flyer Sale
$17.95 avg/ea was $21.56 avg/ea$3.99/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Crisco - Vegetable Oil, 1.18 Litre
$10.49 was $10.99$0.89/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.69$0.37/100ml
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Marukan - Rice Vinegar, 355 Millilitre
$4.69 was $5.19$1.32/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$3.99 was $4.39$0.40/100g
Western Family - Tomato Ketchup, 1 Litre
$4.49$0.45/100ml
Not Available
Western Family - Sriracha Hot Chili Sauce, 455 Millilitre
$4.99$1.10/100ml
Bell Peppers - Red, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Bell Peppers - Yellow, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea$0.66/100g
Carrots - Carrots 5LB Cello, 5 Pound
$6.99$0.31/100g
Ginger Root - Fresh, 1 Pound
$3.29/lb$0.73/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - Corn Starch, 454 Gram
$4.69$1.03/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Limes - Fruit, Fresh, 1 Each
$0.99
Directions
- Preheat a barbecue to medium-high (about 375 F in the chamber; see Options). Preheat oven to 200 F. Brush each salmon steak with 1 tsp vegetable oil; season with salt and pepper. Brush the grill lightly with oil. Grill salmon steaks 3 to 5 minutes per side, depending on thickness, or until just cooked through and the centre bone on each steak starts to loosen from the flesh. Set fish on a serving platter and keep warm in the oven.
- Combine juices, vinegar, sugar, ketchup, water and Sriracha in a bowl. Heat 1 Tbsp vegetable oil in 9- or 10-inch skillet set over medium-high heat. Add bell peppers, onion and carrot and cook until just tender, about 3 minutes. Mix in the ginger and garlic and cook 1 minute more. Add the cornstarch to the juice mixture, mix until smooth, pour into the skillet, bring to a simmer, and simmer 1 minute. Mix in the chopped cilantro (or parsley), and the remove from the heat.
- Take fish out of the oven, top with the saucy, sweet and sour vegetables and serve, garnished with lime slices and cilantro (or parsley) sprigs.
Options: If you don’t have a barbecue you could bake the salmon instead. To do so, set the steaks on a parchment paper-lined baking sheet. Lightly brush the top of each steak with vegetable oil; season with salt and pepper. Bake salmon in a 375 F (190 C) for 13 to 15 minutes, or until cooked. Start making the sauce for the fish when it’s about half way cooked.