Pickled Salmon Food

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.

PICKLED SALMON

Steps:

• In a small bowl, combine the pickled ginger, ginger juice, fresh ginger, soy, fish sauce and lime juice.
• Slice the salmon fillet in half lenghtways, then slice each half fillet thinly.
• Place the sliced salmon in the ginger dressing and allow to marinate for 5-10 minutes.
• Add the mint leaves and toss to combine.
• Place a tablespoon of the mixture in each of the endive leaves, then sprinkle with the toasted sesame seeds and serve immediately.

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.

SMOKED SALMON - PICKLED

Steps:

• In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
• Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
• Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
• Season with salt and pepper and add the bay leaf.
• Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
• When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

PICKLED SALMON

Steps:

• In a large saucepan combine 1 sliced onion, salt, white pepper, and the cold water. Bring to a boil and reduce to a simmer. Gently slide in the salmon steaks and simmer for 15-20 minutes, until fish is done. Spread half the remaining sliced onions in a glass dish. Remove the salmon steaks from the poaching liquid (but save the liquid) and place on top of the onions and cover with the remaining sliced onions. To the poaching liquid in the saucepan, add the vinegar, sugar, pickling spice, pepercorns and bay leaf. Bring to a boil, reduce heat to a simmer, and cook for 5 minutes. Strain the stock and pour over the fish. Allow to cool completely, cover and refrigerate for 2 days. Serve cold as an appetizer or lunch dish. Pickled salmon will keep well, refrigerated, for up to a week.