Pickled Salmon

This recipe keeps for two weeks in the refrigerator. Use as an unusual brunch dish or as a first course. I prefer the Atlantic salmon. It is slightly fattier and more full-bodied in taste and texture than Pacific salmon. It also does not have a fishy smell as sometimes the Pacific salmon does. It is generally more expensive than the Pacific varieties.

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups white vinegar
• 2  cups water
• 1  teaspoon  pickling spices
• 1  teaspoon salt
• 1  onion, sliced
• 1⁄2 cup brown sugar
• 3  lbs salmon steaks

Directions

1. In a large non-aluminum saucepan, combine all the ingredients except the salmon.
2. Bring to a boil and simmer for 20 minutes.
3. Lower heat, add salmon to liquid and simmer for about 10 minutes.
4. Remove salmon to a serving dish and strain liquid.
5. Pour the strained liquid back over the salmon. Chill before serving. Serves 6 to 8.
6. Impossible Pie.Recipes Compiled by Lucy Waverman for the Hospital for Sick Children Centre.