Guajillo Tamarind Salmon Escabeche

40 min · 4 servings · intermediate · prep

Crisp-edged salmon folded into a smoky, tangy chile-tamarind escabeche for tacos, bowls, and salads.

Ingredients

• 2 lb Salmon, skin removed and cut into large chunks
• 1½ tsp Salt
• ½ tsp Black Pepper
• 2 tbsp Vegetable Oil
• 3 whole Guajillo Chiles, stemmed and seeded
• 4 cloves Garlic, smashed
• 1 small Red Onion, thinly sliced
• ¼ cup Rice Vinegar
• 2 whole Lime, juiced
• 2 tbsp Tamarind Paste
• 1 tbsp Honey
• 1 tsp Cumin
• ½ cup Water
• ½ cup Cilantro, chopped

Steps

1. Toast: Toast the guajillo chiles in a dry skillet over medium heat for 30 to 45 seconds per side, just until fragrant and flexible, then cover with hot water and soak for 10 minutes.
2. Sear: Season the salmon with salt and black pepper. Heat vegetable oil in a wide skillet over medium-high heat and sear the salmon until deeply browned at the edges but still just tender inside, 2 to 3 minutes per side. Transfer to a plate.
3. Build Sauce: Add garlic and red onion to the same skillet and cook until the onion softens and the garlic smells sweet, about 3 minutes. Stir in cumin for 20 seconds, scraping the browned bits.
4. Blend: Blend the soaked guajillo chiles with rice vinegar, lime juice, tamarind paste, honey, water, and the softened garlic from the skillet until smooth.
5. Finish: Pour the sauce back into the skillet with the onions and simmer until glossy and spoon-coating, 3 to 4 minutes. Fold in the salmon gently so it stays chunky, then finish with cilantro.