Pickled Salmon

• 2 1/2 lbs skinless boneless salmon fillets
• 1 tablespoon salt
• 2 cups distilled white vinegar
• 2 cups water
• 1/4 cup canola oil
• 1 1/2 tablespoons mixed pickling spices
• 1 teaspoon salt
• 5 small white boiling onions, thinly sliced

1. Rinse salmon, pat dry, and cut into 3/4 inch pieces.
2. Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
3. Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
4. Rinse fish well and pat dry.
5. While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
6. Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
7. Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
8. Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
9. When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
10. Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.

salmon fillets, salt, white vinegar, water, canola oil, mixed pickling, salt, white boiling onions

Taken from www.food.com/recipe/pickled-salmon-81483 (may not work)