Pickled Salmon

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READY IN: 24hrs 30mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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