Pickled Salmon

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FLAME ROASTED EGGPLANT pickled salmon

You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 tablespoon black peppercorns
  • 1 tablespoon pickling spice
  • 1 medium onion, diced
  • 1 lemon, sliced
  • 1 cup fresh dill
  • 2 cups water
  • ¾ cup sugar
  • 1¼ cup vinegar
  • 1 cup tomato sauce
  • 3 bay leaves
  • 8 pieces of salmon

Preparation

1. Add all ingredients, except salmon, to a large sauté pan. Heat on medium-high until liquid comes to a boil. Continue to boil for 3 minutes.

2. Reduce heat to medium-low. Bring to a simmer, then add fish. Poach salmon for 10 to 15 minutes.

3. Remove from heat, and place fish in a dish along with cooking liquid. Let cool and refrigerate.

Recipe published in JOY of KOSHER with Jamie Geller magazine Bitayavon Winter 2011. Subscribe Now

Bitayavon Winter 2011