Prep 24 hrs
Cook 30 mins
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.
- 2 1⁄2 lbs skinless boneless salmon fillets
- 1 tablespoon salt
- 2 cups distilled white vinegar
- 2 cups water
- 1⁄4 cup canola oil
- 1 1⁄2 tablespoons mixed pickling spices
- 1 teaspoon salt
- 5 small white boiling onions, thinly sliced
- Rinse salmon, pat dry, and cut into 3/4 inch pieces.
- Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
- Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
- Rinse fish well and pat dry.
- While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
- Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
- Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
- Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
- When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
- Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.