Recipe: Pickled Salmon
Description:
This may sound unusual at first, but trust me, it’s a palate-pleasing delight that will leave you craving more! If you’re a fan of pickled herring, then this pickled salmon recipe will surely tantalize your taste buds. The addition of chopped dill to the serving bowl is a brilliant idea for enhancing the flavor even further.
Total Time: 24 hours 30 minutes
Prep Time: 24 hours
Cook Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless salmon fillets | 2 1/2 |
| Salt | 1 tbsp |
| Distilled white vinegar | 1 cup |
| Water | 2 cups |
| Canola oil | 1/4 cup |
| Salt | 1 1/2 tsp |
| Boiling onions | 5 |
Nutritional Information (per serving):
- Calories: 338.1
- Fat Content: 15.6g
- Saturated Fat Content: 1.7g
- Cholesterol Content: 98.2mg
- Sodium Content: 1681.7mg
- Carbohydrate Content: 5.9g
- Fiber Content: 0.8g
- Sugar Content: 2.5g
- Protein Content: 38.2g
Recipe Yield: 6 cups
Instructions:
-
Prepare the Salmon:
Rinse the salmon, pat it dry with paper towels, and then cut it into pieces approximately 3/4 inch in size. -
Season the Salmon:
Lay out the salmon pieces in a single layer on a piece of wax paper or in a shallow glass baking dish. Sprinkle them evenly with the tablespoon of salt and let them stand, uncovered, for about 30 minutes. -
Rinse and Dry the Salmon:
After the 30 minutes, rinse the salt off the salmon pieces thoroughly under cold water. Pat them dry with paper towels. -
Prepare the Pickling Liquid:
While the salmon is resting, in a 2-3 quart pan, combine the white vinegar, water, canola oil, spices, and the remaining teaspoon of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat, partially cover the pan, and allow it to simmer gently for 30 minutes. -
Layer Salmon and Onions:
In a 2-quart wide-mouth jar or bowl, layer the chunks of salmon and the boiling onions. -
Pour Pickling Liquid:
Carefully pour the simmering pickling liquid over the salmon and onions, ensuring they are fully submerged. Loosely cover the jar or bowl and allow it to cool to room temperature. -
Refrigerate:
Once cooled, tightly cover the jar or bowl and refrigerate it for at least 24 hours, allowing the flavors to meld and develop. This pickled salmon can be stored in the refrigerator for up to a week. -
Serve:
When ready to serve, transfer the pickled salmon and onions to a serving bowl, ensuring to include some of the flavorful pickling liquid. Provide picks or skewers for easy spearing, and enjoy this delectable appetizer!
This pickled salmon recipe offers a unique blend of flavors and textures that will surely impress your guests at any gathering. Whether served as an appetizer or alongside other seafood dishes, it’s bound to be a hit!
