Honey Pickled Salmon

  1. Toss the salmon cubes with salt and let sit for 1/2 hour.
  2. Rinse and pat dry.
  3. Layer in a larger bowl with the chopped onions.
  4. Combine the pickling mixture in a non corrodible saucepan. Bring to a biol, reduce the heat to low, and simmer partially covered for 45 minutes.
  5. Pour the hot pickling mixture over the salmon.
  6. Insert a knife or chopstick into the salmon and jiggle it to release trapped air bubbles.
  7. Cool to room temp and refrigerate for at least 24 hours before serving.
  8. It keeps for about one week in the fridge.
  9. Drain salmon from liquid and mix with sour cream, dill and green onion.

salmon, salt, onion, cider vinegar, water, honey, bay leaf, yellow mustard seeds, black mustard seeds, whole cloves, black peppercorn, whole white peppercorns, coriander seed, sour cream, dill, green onion

Taken from www.food.com/recipe/honey-pickled-salmon-192420 (may not work)

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