Prep 20 mins
Cook 45 mins
I love pickled Salmon and it makes a wonderful gift. I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in "Pacific Passions Cookbook" by Karen Barnaby. You should try to get the freshish, nonfarmed salmon.
- 1133.98 g boneless skinless salmon, cut into 1-inch chunks
- 9.85 ml salt
- 1 small onion, peeled and cut into 1-inch ring
- 236.59 ml cider vinegar
- 236.59 ml water
- 118.29 ml fragrant honey
- 1 bay leaf, crumbled
- 2.46 ml yellow mustard seeds
- 4.92 ml black mustard seeds
- 4.92 ml whole cloves
- 4.92 ml whole black peppercorn
- 4.92 ml whole white peppercorns
- 4.92 ml coriander seed
- 236.59 ml sour cream
- 14.79 ml chopped fresh dill
- 14.79 ml minced green onion
- Toss the salmon cubes with salt and let sit for 1/2 hour.
- Rinse and pat dry.
- Layer in a larger bowl with the chopped onions.
- Combine the pickling mixture in a non corrodible saucepan. Bring to a biol, reduce the heat to low, and simmer partially covered for 45 minutes.
- Pour the hot pickling mixture over the salmon.
- Insert a knife or chopstick into the salmon and jiggle it to release trapped air bubbles.
- Cool to room temp and refrigerate for at least 24 hours before serving.
- It keeps for about one week in the fridge.
- Drain salmon from liquid and mix with sour cream, dill and green onion.
this recipe is fab. just loved it(and so did my friends) Thank you for something really different.