Back to Recipes
Pickled Salmon
Barnaby Dorfman
6-8 servings
BeginnerPickled salmon is good served cold, by itself, in a salad with a vinaigrette or mustard dressing. Also good on crackers or bagels with cream cheese. This preparation will keep in the refrigerator for up to two weeks.
Total Steps
2
Ingredients
7
Tools Needed
2
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 1 large onion, sliced
- 2 cups white wine vinegar
- 2 tablespoons kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup pickling spice
- 2 tablespoons sugar
- 2 pounds salmon fillet
Instructions
1
Step 1
Remove skin from salmon and cut into 1.5 inch cubes. Place all ingredients in a non-reactive sauce pan and bring to a boil. As soon as the vinegar boils, remove the pan from heat and allow to cool to room temperature.
2
Step 2
overnight
Place the entire contents in a glass jar and refrigerate overnight before serving.
Tools & Equipment
non-reactive sauce pan
glass jar