Honey Pickled Salmon

• 2 1/2 lbs boneless skinless salmon, cut into 1-inch chunks
• 2 teaspoons salt
• 1 small onion, peeled and cut into 1-inch ring
• 1 cup cider vinegar
• 1 cup water
• 1/2 cup fragrant honey
• 1 bay leaf, crumbled
• 1/2 teaspoon yellow mustard seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon whole cloves
• 1 teaspoon whole black peppercorn
• 1 teaspoon whole white peppercorns
• 1 teaspoon coriander seed
• 1 cup sour cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon minced green onion

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)