Salmon Escabeche, garlicky cassava, greens, vinegared peppers & onions

This dish is delicious hot or cold! Salmon is lightly pickled, then dusted with a house-made Latin style sazon mix (accented with beautiful red annatto, a food coloring derived from the seeds of the achiote tree) and roasted. Served over garlicky cassava root.  Cassava is a tuber native to South America and is consumed around the world. Versatile and rich in thiamine, it is a wonderful replacement for potatoes or other starches. Cassava is a source of resistant starch, which scientists suggest can boost a person’s gut health by helping nurture beneficial gut bacteria. (Never eat raw cassava.)