Flamenco Escabeche

Escabeche was so essential to banquets in the Spanish Middle Ages that it was known as “the father of hospitality.” Introduced to the Iberian Peninsula by the Muslim Moors after their conquest of the region, this dish of vinegar-pickled meat was later reimagined as a seafood supper to accommodate the dietary restrictions of Spanish Catholics during Lent. The wild-caught salmon in our version is marinated in champagne vinegar, olive oil, and salt prior to cooking, for a dinner that’s rich in protein, omega-3s, polyphenols, and probiotics. A colorful harmony of vegetables including asparagus, gold-bar squash, and baby carrots provides gut-healthy fiber and antioxidant carotenoids.