8 - 10 as part of tapas
How to cook Spanish Marinated Salmon Fillet
- 2 pound salmon fillet
- 1 small red sweet bell pepper
- 2 pickled onions, finely chopped
- 2 pickled sweet gherkins, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pinch paprika
- To make the marinade, whisk all the ingredients with some salt and pepper in a bowl and set aside.
- Cut the salmon in half and place in a lightly greased steamer. Fill a saucepan half full of water, bring to a boil and sit the steamer on top. Steam, covered, for 10-12 minutes, or until the salmon is tender and cooked through. The flesh should flake easily yet still be moist. Place a pancake turner between the skin and flesh of the salmon and lift the salmon so the skin comes away. Peel away any remaining skin.
- Place the salmon in a nonreactive dish to fit tightly in a single layer. Stir the marinade, then pour it over the hot salmon. Cover and refrigerate overnight.
- Preheat the broiler. Cut the red pepper into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and allow to cool, then peel away the skin. Slice thinly.
- Remove the salmon from the refrigerator 30 minutes before serving. Lift out of the marinade (reserving the marinade) and cut into 1-3/4 inch pieces. Place the salmon in a dish and pour the marinade over. Sprinkle with the onion and gherkins and garnish each piece with a strip of red pepper.
The Spanish Marinated Salmon Fillet recipe very easy to prepare and so good!
are Spanish style appetizers, which are served in small portions and eaten informally in bars before a hearty lunchtime meal or at the end of a workday.
This recipe for Spanish Marinated Salmon Fillet serves/makes: 8 - 10 as part of tapas
The Spanish Marinated Salmon Fillet recipe is adopted from Tapas Spanish Appetizers by Anne Wilson.
Main Ingredient: Salmon
Preparation Method: Steamed