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    You are in: Home / Recipes / Pickled Salmon Recipe
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    Pickled Salmon

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    24 hrs

    30 mins

    Geema's Note:

    This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Rinse salmon, pat dry, and cut into 3/4 inch pieces.
    2. 2
      Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
    3. 3
      Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
    4. 4
      Rinse fish well and pat dry.
    5. 5
      While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
    6. 6
      Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
    7. 7
      Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
    8. 8
      Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
    9. 9
      When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
    10. 10
      Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.

    Browse Our Top Freshwater Fish Recipes

    Ratings & Reviews:

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    Nutritional Facts for Pickled Salmon

    Serving Size: 1 (2511 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 338.0
     
    Calories from Fat 140
    41%
    Total Fat 15.6 g
    24%
    Saturated Fat 1.7 g
    8%
    Cholesterol 98.1 mg
    32%
    Sodium 1681.7 mg
    70%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.5 g
    10%
    Protein 38.1 g
    76%

    The following items or measurements are not included:

    pickling spices

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