Strictly speaking, Pickled Salmon is not cooked:
Pickled Salmon recipe: Please don’t gasp! Pickled salmon pickles much the way herring and pickles do, in a brine. The combination of vinegar-salt-sugar cures the fish quickly and effortlessly. The ketchup imparts wonderful color and a pleasing sweet-and-sour flavor to the pickled salmon. No, there doesn’t seem to be a limit on how many hats salmon can wear: All delicious, all quick, all healthy!
Pickled salmon recipe is delicious alone, with tiny boiled potatoes or on top of mixed greens.
This is a Russian favorite that takes only a minute to prepare and keeps for up to a week in the refrigerator. Move over once in a while, pickled herring, we love you, but here is a most welcome change! Pickled salmon makes a great first course, or a great buffet dis
Ingredients
- 2 pounds salmon fillets, skin and bones removed, cut in 1-inch cubes
- 1 medium onion, cut into very thin slices (use a food processor)
- 1/2 cup natural ketchup
- 2 pouches Levana Nourishments Mushroom Medley
- 1 cup cold water
- ½ cup apple cider vinegar
- ¼ cup sugar
- 1 tablespoon sea salt
Instructions
Bring water to boil in a large pot. Add salmon and blanch, for just a minute or two. Drain the salmon thoroughly. Transfer to a wide mouth glass jar without crowding or squeezing (2 jars if you are using smaller jars. My estimate is, 2 1-quart jars total). In a saucepan, bring the ketchup, water, vinegar, sugar, and salt to a boil. Pour the boiled mixture over the salmon mixture in the jar, making sure all ingredients are submerged (add a little water if necessary). Let the jar come to room temperature, then refrigerate. It will be ready in two days. Use the pickled salmon within a week after it's ready.
To serve the pickled salmon, remove the salmon with a slotted spoon, discarding all liquid. Serve alone, with mixed greens and/or tiny boiled potatoes.
No comments yet.