Salmon Escabeche

1 pound skin-on salmon fillets

1/4 cup red wine vinegar

1/2 cup olive oil

1 jalapeno, thinly sliced

1/2 red onion, thinly sliced

1/4 cup chopped dill

1/2 cup sliced kalamata olives

Vegetable oil, for searing

Salt and pepper

Heat 2 tablespoons vegetable oil in a skillet until hot. Season salmon with salt and pepper, then sear until golden, about 3 minutes. Turn and sear skin until crispy and salmon is cooked through, about 3 minutes more. Remove from heat. In a bowl, whisk together vinegar and oil. Stir in jalapeno and onion and season with salt and pepper. Place salmon in a baking dish and pour marinade over. Refrigerate at least 2 hours and up to overnight. 

To serve, remove salmon from marinade and transfer to a serving plate. Add dill and olives to marinade. Spoon marinade over salmon and serve.