Pickled Salmon is a practical fish or appetizer recipe because it is prepared days ahead of time and keeps well in the fridge for at least a week. This dish is tried and true – you will land up with the most delicious fish you ever tasted. A couple of friends gave me this recipe a few years ago – it is a successful recreation of an acclaimed pickled salmon dish served at a famous Montreal steakhouse. This remarkable salmon recipe makes a beautiful appetizer at holiday meals, main course or brunch dish.
Large salmon fillet (3-4 lbs) (skin removed, cut into individual slices, about 8, not too small)
2 large onions, Vidalia, Red or Spanish, cut into thick slices
1 or 2 large plastic containers to store the fish (9” x 13” size range)
fresh chopped dill, if desired
Brine: (enough for up to 3 lbs – you may double or triple recipe depending on amount of salmon)
1 cup white vinegar
1 cup water
½ cup white sugar
1 ½ cups ketchup (if you like spicy flavor, mix 3/4 cup ketchup with 3/4 cup chili sauce)
Handful of pickling spices
Mix all brine ingredients together in a bowl. If you prefer a sweeter sauce, decrease vinegar by ¼ cup and increase sugar by ¼ cup. Amounts are rather flexible within ¼ cup – add extra ketchup if you like the taste. Bring a large pot of water to a boil. Cut up the salmon filet into individual portion-sized slices and one at a time, using a slotted spoon, place into the boiling water. The fish should cook for about 7 – 10 minutes — keep an eye on it and do not let it overcook or it will be tough. Larger pieces will take longer than smaller ones – you may begin to take out the smaller pieces after 7-8 minutes. Check for readiness by testing a slice – cut through the middle to see if it is cooked all the way through. Very thick pieces should be tested. Once the fish is cooked, remove pieces with a slotted spoon and place in the containers.
Scatter the sliced onions all over the fish. Place onions underneath and in between slices of fish to distribute flavor. Once you have finished this, pour the brine over the top of the fish. Top with any remaining onions. Sprinkle chopped dill over the top, if desired. Cover container. Refrigerate pickled salmon for three days and each day, move the sauce around by jiggling the container. After three days, you will have an elegant, nutritious and incredible delicious salmon dish to savor with family and friends.
~ Recipe submitted by Karen Byer of Easy Jewish Recipes