Pickled Salmon

• 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

1. In a bowl, combine vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.
2. Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.
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.
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.

kosher white wine vinegar, lemon juice, sugar, hot chilies, cardamom pods, garlic, black peppercorns, fennel seed, coriander seed, salmon, onion, onion

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