Pickled Salmon Recipes

PICKLED SALMON

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.

JOYCE GOLDSTEIN'S PICKLED SALMON

Steps:

• Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
• Cut the salmon into pieces that are approximately one inch by two inches.
• In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
• Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.

HONEY PICKLED SALMON

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.