click to rate
1 voto | 4694 views

Pickled Salmon is an easy appetizer or fish recipe that is prepared days ahead of serving 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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8-10
Tags:

Ingredientes

Cost per serving $0.71 view details
  • Large salmon fillet (3-4 lbs) (skin removed), cut into portion-sized pieces (8 or more, 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:
  • 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

Direcciones

  1. 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. You may double or triple the recipe for brine, depending on amount of fish being prepared.
  2. 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 8 minutes.
  3. 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 definitely be tested. Once the fish is cooked, remove pieces with a slotted spoon and place in the containers.
  4. 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.
  5. Cover container. Refrigerate pickled salmon for three days and each day, move the sauce around by jiggling the container.
  6. After three days, you will have an elegant, nutritious and incredible delicious salmon dish to savor with family and friends.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 175g
Recipe makes 8 servings
Calories 163  
Calories from Fat 31 19%
Total Fat 3.49g 4%
Saturated Fat 0.79g 3%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 520mg 22%
Potassium 333mg 10%
Total Carbs 27.25g 7%
Dietary Fiber 0.7g 2%
Sugars 24.29g 16%
Protein 6.21g 10%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment