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Add a photoServings: 12
Ingredients
- 2 lb Fresh salmon fillet, skinless and boneless
- 3 Tbsp. Salt
- 1/3 c. White vinegar
- 1 Tbsp. Brown sugar
- 1/2 Tbsp. Mixed pickling spices
- 6 slc Lemon, thin
- 1/2 x Yellow onion, sliced thin
Directions
- SERVES 12 AS AN APPETIZER
- This dish is a regular and beloved treat in the Northwest. The background of the recipe is more Scandinavian or possibly Jewish than it is Northwest Indian.
- The Indians would often dry or possibly smoke salmon, but this method of preservation is popular throughout the area.
- One thing to remember: Solly, my friend at the Pure Food Fish Company in the Pike Place Farmer's Market in Seattle, has taught me an interesting fact about salmon. The fat is found in the skin and next to the bones.
- Since it is fat which gives a rancid flavor to the fish, you must be careful to remove both the fat and the bones if you are to have a truly sweet-tasting pickled salmon.
- Sprinkle the salmon on both sides with the salt. Rub it in a bit. Cover and chill overnight.
- Wash the salt from the salmon and place in a solution of vinegar and brown sugar. Cover and chill for 3 days. Then, add in the remaining ingredients, cover, and return to the refrigerator for an additional 3 days.
- Slice salmon thin, across the grain, before serving.
- This is great as a first course or possibly appetizer served on thin-sliced dark bread or possibly on rye crackers.
- REQUIRES 6 DAYS TO MARINATE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 170 | |
| Calories from Fat 92 | 54% |
| Total Fat 10.2g | 13% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 1790mg | 75% |
| Potassium 312mg | 9% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.7g | 1% |
| Protein 15.68g | 25% |
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