Pickled Salmon

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• 2 1/2 lbs skinless boneless salmon fillets
• 1 tablespoon salt
• 2 cups distilled vinegar
• 2 cups water
• 1/4 cup canola oil
• 1 1/2 tablespoons mixed pickling spices
• 1 teaspoon salt
• 5 small boiling onions, thinly sliced

Recipe

• 1 rinse salmon, pat dry, and cut into 3/4 inch pieces.
• 2 spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
• 3 sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
• 4 rinse fish well and pat dry.
• 5 while salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
• 6 bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
• 7 layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
• 8 pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
• 9 when cool, cover tightly and refrigerate for at least 24 hours or up to a week.
• 10 transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.