Moishe’s Pickled Salmon

Ingredients

1 lb fresh salmon

2 cups water

1 tsp salt

1 bay leaf

½ cup white or cider vinegar

½ cup water

¼ cup white sugar

1 tsp pickling spice, or 2 bay leaves, 1/2 tsp. coriander seed, 2 whole cloves and a few peppercorns

½ tsp salt

2 ½ tbsp chili sauce (Heinz) or ketchup

½ large, sweet onion, thinly sliced

This is easier to plate up when poached in portions: remove salmon skin and cut fish into four equal rectangular pieces. Bring water, salt, and bay leaf to a gentle boil, lower in the salmon and poach until just done through, about 3 or 4 minutes. Remove and let cool.

Place the rest of the ingredients, except the onion, in a small saucepan and heat just until the sugar and salt dissolve, then remove from heat and let cool. Place the salmon portions in a storage container or small baking dish, cover with the onion slices, and pour in the fully cooled pickling liquid (through a strainer, if you like). Store covered overnight in the fridge to let the flavors develop, and the onion wilt. Lasts at least 3 or 4 days and up to a week. Serves 4.

Note: if you use a pickling spice mix with crumpled bay leaves, use the strainer. For home use, I just pick out the bay leaves and serve with the other whole spices.

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Moishe’s Pickled Salmon