Sydney Seafood School :: Escabeche of Australian Salmon

Ingredients

• 400g Australian Salmon fillets, skin off, bones removed
• Plain flour, for dusting
• Salt flakes & freshly ground black pepper, to taste
• 150ml extra virgin olive oil, plus extra for drizzling
• 1 red onion, finely sliced
• 1 clove garlic, chopped
• 1 bay leaf
• 1 sprig thyme
• ½ cup sherry vinegar
• ½ cup dry white wine
• ½ cup water
• 1 teaspoon black peppercorns
• 2 tablespoons chopped flat-leaf parsley