Escabeche is a traditional dish with roots in Spanish and Mediterranean cuisine, typically made by marinating cooked fish or vegetables in a tangy, flavorful vinegar-based sauce, traditionally served cold. It originated from Moorish and Mediterranean influences and is appreciated for its bold, flavorful, and preservative qualities. Our lunch recipe pairs seared salmon from Cutler Cove in Maine, and pickled seasonal vegetables like asparagus, gold bar squash, baby carrot, sweet pepper in a tart vinegar marinade, creating a light meal that is rich in protein and probiotics. Served with a side of patatas bravas (roasted Spanish potatoes). Vegetables may vary depending on seasonality. An option to substitute with seared cauliflower steak for a vegetarian alternative available.
