Pickled Salmon

• 1 7/8 pounds salmon fillets skinless
• 2 tablespoons sea salt
• 1 tablespoon black peppercorns
• 2 bay leaves
• 10 stalks fresh parsley
• 2 stalks fresh thyme
• 1 clove
• 2 tablespoons sweet paprika
• 2 1/8 cups virgin olive oil
• 5/8 cup apple cider vinegar
• 6 3/4 tablespoons white wine

1. Cut the salmon into strips and lay them in 1 layer in a pot or skillet that has a lid.
2. Sprinkle over the salt then the peppercorns, bay leaves, parsley, thyme, clove, and paprika. Move the salmon around so it is coated in all the spices.
3. Pour into the pot the olive oil, vinegar, and wine. Set on low heat.
4. When the pot starts to boil, immediately shut off the flame, cover, and let the salmon cook in the residual heat.
5. Once cool, put the covered pot in the refrigerator overnight. The next day, serve the salmon over crostini with sliced tomatoes and greens.

salmon, salt, black peppercorns, bay leaves, parsley, thyme, clove, sweet paprika, virgin olive oil, apple cider vinegar, white wine

Taken from www.yummly.com/recipe/Pickled-Salmon-632190 (may not work)