Pickled Salmon


Photo: flickr user methTICALman
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Ingredients

2 lbs Salmon fillet
2 tbs sugar
1/4 Cup Pickling Spice
2 tbs kosher salt
1 tsp ground black pepper
2 Cups White Wine Vinegar
1 large onion, sliced

Preparation

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. This method will cook the fish perfectly.
2
Place the entire contents in a glass jar and refrigerate overnight before serving.

Tools

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About

Pickled 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.

Yield:

6.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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