Seattle Pickled Salmon Salad

• 2 cups Champagne vinegar
• 1/2 cup sugar
• 1/4 cup kosher salt
• 8 dried bay leaves
• 2 tablespoons whole allspice
• 1 tablespoon yellow mustard seeds
• 1 tablespoon peppercorns
• 4 sockeye or coho salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin
• 1/4 teaspoon ground pepper
• 2 tablespoons olive oil, divided
• 1 1/2 quarts (3 oz.) lightly packed baby arugula
• Baby radishes, butter, and crusty bread

1. Heat vinegar, sugar, salt, and seasonings in a saucepan to boiling, stirring occasionally. Remove from heat; pour into an 8-in. square glass or ceramic baking dish. Let cool.
2. Sprinkle fish with pepper. Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil, then add fish and cook, turning once, until barely cooked through, 3 to 6 minutes. Pull off skin and discard.
3. Transfer fish to pickling mixture, cover, and chill 2 hours; turn fish after 1 hour.
4. Toss arugula with remaining 1 tbsp. oil and 2 tsp. pickling mixture in a large bowl. Arrange on plates. Using a slotted spoon, arrange fish next to salad. Serve with radishes, butter, and bread.
5. Note: Nutritional analysis is per serving.

vinegar, sugar, kosher salt, bay leaves, whole allspice, yellow mustard seeds, peppercorns, sockeye, ground pepper, olive oil, baby arugula, radishes

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