Honey Pickled Salmon Recipes
PICKLED SALMON
This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.
Provided by Geema
Time P1DT30m
Yield 6 cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2
HONEY PICKLED SALMON
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.
Provided by Ashley U
Categories Potluck
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Toss the salmon cubes with salt and let sit for 1/2 hour.
- Rinse and pat dry.
- Layer in a larger bowl with the chopped onions.
- 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.
- Pour the hot pickling mixture over the salmon.
- Insert a knife or chopstick into the salmon and jiggle it to release trapped air bubbles.
- Cool to room temp and refrigerate for at least 24 hours before serving.
- It keeps for about one week in the fridge.
- Drain salmon from liquid and mix with sour cream, dill and green onion.
Nutrition Facts : Calories 406.6, Fat 14.9, SaturatedFat 6.1, Cholesterol 115.2, Sodium 927.5, Carbohydrate 27.2, Fiber 0.6, Sugar 24, Protein 39.4
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