​【永久保存版！】食卓を彩る、とろけるサーモンのエスカベッシュ。/Melty Salmon Escabeche

【Ultimate Edition!】Table-brightening, melty salmon escabeche A refreshing spring dish with rich salmon and bright escabeche sauce. 👨‍🍳 《Salmon Escabeche》 ■Cooking time: 20 min ■Ingredients: 2-3 servings ◯240g Salmon (sashimi grade) ◯Salt ◯Flour ◯1 tbsp Olive oil ◯1 clove Garlic ◯1/2 Onion ◯40g Carrot [A] 200ml White wine [A] 1/2 Yellow bell pepper [A] 40g Celery [A] 1 Bay leaf [A] A pinch Dried oregano (optional) [B] 4 tbsp White wine vinegar [B] 1 tbsp Sugar [B] Salt [B] Cayenne pepper (or chili pepper) ◯Italian parsley ■Instructions ［Preparation］Slice the onion, celery, bell pepper, and carrot. Sprinkle salt over the salmon and let it sit for 10 min, then rinse and pat dry. ① Dredge the salmon in flour and sear in a pan over medium heat for 30 sec on each side. Remove and chill in the fridge. ② Heat oil and garlic in a pan over low heat. Add the onion and carrot, sauté until softened. ③ Add [A] and bring to a boil over high heat to cook off the alcohol. Add [B], bring to a simmer, then turn off the heat. ④ Slice the salmon, arrange on a plate, and top with the sauce and Italian parsley. 《Side Dish: Sautéed Spring Vegetables》 [A] 1 tbsp Olive oil [A] 100g Bacon [A] 100g Boiled bamboo shoots ◯4-6 stalks Asparagus ◯1 tbsp White wine [B] 1 tbsp Grated parmesan cheese [B] 1 pinch Salt [B] Coarse black pepper ■Instructions ① Cut the ingredients into bite-sized pieces. ② Place [A] in a skillet and sauté over medium heat until the bamboo shoots are golden brown. ③ Add the asparagus and white wine, sauté briefly, then incorporate [B] and toss well.