Pickled Salmon

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.

• Ready In: 24 hrs 30 mins
• Yields: 6 cups

Ingredients

• 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

Directions

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