New York Pickled Salmon Recipe
new york pickled salmon
serves 6-8
ingredients
- 2 lb salmon fillet, skinned, rinsed and pat dry
- 1 cup water
- 1 cup white distilled vinegar
- 3 tbsp sugar
- 2 tsp mustard seeds
- 1 tsp black peppercorns
- 2 dried bay leaves
- 1/4 tsp kosher salt
- 2 large sweet onions (Vidalia), sliced 1/4-inch thick
directions
- Cut salmon into 1-inch by 2-inch cubes, making sure to clean off any brown parts. Set aside.
- In a large pot, combine water, vinegar, sugar, mustard seeds, peppercorns, bay leaves and salt. Bring to a boil over medium-high heat. Reduce the heat to low, add the salmon and sliced onions, cooking uncovered for 5 minutes. Transfer salmon, onions and marinade to a glass container. Let cool at room temperature. Cover and refrigerate at least 2 days before serving. To serve, pour off the liquid and arrange the salmon with pickled onions. Keeps in the refrigerator up to 1 week.
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