Pickled Salmon

Name: Pickled Salmon
Yield: Yield: 10 to 12 servings as a main course.
Ingredients: ½ cup sugar; 1 large sweet onion (e.g., Spanish onion or Vidalia); 1 large sweet onion (e.g., Spanish onion or Vidalia); 1 large sweet onion (e.g., Spanish onion or Vidalia); 2 large cooking onions; 2 cups water; ½ tsp salt; ¼ tsp freshly ground black pepper; 3 to 4 lb (1.4 to 1.8 kg) fresh salmon, sliced in 1-inch-thick steaks or fillets; 1½ cups white vinegar; 2 tsp pickling spices

Preparation info

Yield:
10 to 12
servings as a main course.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

An excellent summer meal or perfect for a brunch! You can substitute halibut or pike, with equally delicious results.

Ingredients

2 large cooking onions
2 cups water
½ tsp salt

Fish course
Pescatarian
Gluten-free
Brunch
Summer

Method

slicer: Cut cooking onions to fit feed tube. Slice, using medium pressure. Place in large pot or fish poacher with water, salt and pepper. Bring to a boil. Cook for 20 minutes. Add salmon, cover and simmer for 10 minutes. Remove fish from stock and place in 9- × 13-inch glass baking dish. Add vinegar, pickling spices and sugar to fish stock. Boil 5 minutes longer. Pour stock through a si