Wayne Gisslen

Broiled Salmon in Escabeche

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4 fl oz

Method

  1. In a nonreactive container, mix together the lime juice, salt, pepper, ground cumin, and ground allspice.
  2. Place the salmon steaks in the mixture, turning them to coat both sides.
  3. Refrigerate 30–60 minutes.
  4. Heat the oil in a sauté pan over moderate heat.
  5. Add the onion. Sauté until lightly browned.
  6. Add the garlic and jalape

Per serving: Calories, 260; Protein, 31 g; Fat, 12 g (43% cal.); Cholesterol, 80 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 150 mg.