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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I love pickled Salmon and it makes a wonderful gift. I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in Pacific Passions Cookbook by Karen Barnaby. You should try to get the freshish, nonfarmed salmon. Ingredients:
2 1/2 lbs boneless skinless salmon, cut into 1-inch chunks |
2 teaspoons salt |
1 small onion, peeled and cut into 1-inch ring |
1 cup cider vinegar |
1 cup water |
1/2 cup fragrant honey |
1 bay leaf, crumbled |
1/2 teaspoon yellow mustard seeds |
1 teaspoon black mustard seeds |
1 teaspoon whole cloves |
1 teaspoon whole black peppercorn |
1 teaspoon whole white peppercorns |
1 teaspoon coriander seed |
1 cup sour cream |
1 tablespoon chopped fresh dill |
1 tablespoon minced green onion |
Directions:
1. Toss the salmon cubes with salt and let sit for 1/2 hour.
2. Rinse and pat dry.
3. Layer in a larger bowl with the chopped onions.
4. Combine the pickling mixture in a non corrodible saucepan. Bring to a biol, reduce the heat to low, and simmer partially covered for 45 minutes.
5. Pour the hot pickling mixture over the salmon.
6. Insert a knife or chopstick into the salmon and jiggle it to release trapped air bubbles.
7. Cool to room temp and refrigerate for at least 24 hours before serving.
8. It keeps for about one week in the fridge.
9. Drain salmon from liquid and mix with sour cream, dill and green onion.
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