Pickled Salmon
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Pickled Salmon
The salmon looks appealing and tastes incredible. 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.
Times
- Prep Time : 15 min
- Cook Time : 20 min
- Ready Time : 35 min
Servings
8
Ingredients
- 8 pieces of salmon
- 1 tablespoon black peppercorns
- 1 tablespoon pickling spice
- 1 medium onion
- 1 lemon
- 1 cup dill
- 2 cups water
- ¾ cup sugar
- 1 ¼ cup of vinegar
- 1 cup tomato sauce
- 3 bay leaves
Directions
Bring all ingredients except fish to a boil. Boil for a few minutes.
Bring to a simmer and add fish.
Cook for 10-15 minutes.
Place the fish in the dish with cooking liquid.
Let cool and refrigerate.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) -Subscribe Now
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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a cup of dill? really? fresh or dry?
1 cup loosely packed fresh dill
This recipe is imprecise. For example, is the onion sliced, quartered or whole? The same for the lemon.Can you substitute dried dill weed and how much? What is a “few” minutes — 5 or 10?
Have just made this and will see how it comes out tomorrow for Shabbat lunch.
onions – sliced, lemons – halved, dill is optional so it can be left out or substituted for dried dill – about 2 tbsp. A few minutes = 5 minutes.
Hello,
Thanks, this looks really yummy. When I add the salmon to the simmering liquid, should I cook it with or without a lid? Tightly or loosely fitted?
Thank you.
covered
“8 pieces of salmon ”
steaks of fillets, skin on or off and how big of a piece?
I can’t wait to get the answer and make this dish, it really looks yummy.
Thank you very much
fillets, size is around 2 inches – a regular portion
Here’s my story sad, but true. Salmon was on sale in my neighborhood, but you had to buy the whole side. So I bought the whole side, asked them to slice it, adjusted the recipe because I had more than it called for, figuring I’ll serve it by all three meals this Shabbos. Well, I was wrong. This fish was so delicious, that I kept tasting, and tasting, and some of the pieces broke a bit, so I ‘tasted’ them also… I hope I have enough for tonight. Salmon came out moist, succulent and spiced just right. Thank you for a wonderful recipe, please keep them coming.
Thanks for sharing – Bitayavon!
what is that salad on the side? Do you have a recipe for that?
What is that salad on the side? Can you post the recipe for that?
http://www.joyofkosher.com/recipes/flame-roasted-eggplant/