Pickled Salmon Recipes

Steps:

• Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
• Cut the salmon into pieces that are approximately one inch by two inches.
• In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
• Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.

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.

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.

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.