Print Options:

Pickled Salmon





Yields
Makes 4 appetizer servings

Notes: Serve with toasted rye bread or pocket bread, shredded cucumber, and reduced-fat sour cream.

 1/2 cup kosher white wine vinegar or distilled white vinegar
 1/3 cup lemon juice
 2 tablespoons sugar
 10 dried hot chilies (each about 2 in. long)
 4 cardamom pods, hulled
 3 cloves garlic, peeled
 3/4 teaspoon mustard seed
 1/2 teaspoon black peppercorns
 1/2 teaspoon fennel seed
 1/2 teaspoon coriander seed
 1/2 pound boned, skinned salmon, 1 inch thick, cut into 1/2-inch slices
 1 1/2 cups very thin white onion slices
 1 1/2 cups very thin red onion slices
Step 1
1

In a bowl, combine vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.

Step 2
2

Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.

Step 3
3

Place white and red onions in a nonstick 10- to 12-inch frying pan. Drain marinade from fish into pan. Bring to a boil over high heat.

Step 4
4

Lay salmon on onions. Cover; simmer until fish is opaque but still moist-looking in center (cut to test), about 1 minute. Transfer fish and onion mixture to a jar or bowl. Let cool, then cover and chill at least 2 hours or up to 5 days.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories171
% Daily Value *
Total Fat 4.8g7%

Saturated Fat 0.7g4%
Cholesterol 31mg11%
Sodium 40mg2%
Total Carbohydrate 20g8%

Dietary Fiber 2.9g11%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.