olga_d_ont
Well-known member
Pickled Salmon
This recipe keeps for two weeks in the refrigerator. Use as an unusual brunch dish or as a first course. I prefer the Atlantic salmon. It is slightly fattier and more full-bodied in taste and texture than Pacific salmon. It also does not have a fishy smell as sometimes the Pacific salmon does. It is generally more expensive than the Pacific varieties.
1 1/2 cups white vinegar
2 cups water
1 tsp. pickling spices
1 tsp. salt
1 onion, sliced
1/2 cup brown sugar
3 lb. salmon steaks
In a large non-aluminum saucepan, combine all the ingredients except the salmon. Bring to a boil and simmer for 20 minutes.
Lower heat, add salmon to liquid and simmer for about 10 minutes. Remove salmon to a serving dish and strain liquid. Pour the strained liquid back over the salmon. Chill before serving. Serves 6 to 8.
Impossible Pie..Recipes Compiled by Lucy Waverman for the Hospital for Sick Children Centre
This recipe keeps for two weeks in the refrigerator. Use as an unusual brunch dish or as a first course. I prefer the Atlantic salmon. It is slightly fattier and more full-bodied in taste and texture than Pacific salmon. It also does not have a fishy smell as sometimes the Pacific salmon does. It is generally more expensive than the Pacific varieties.
1 1/2 cups white vinegar
2 cups water
1 tsp. pickling spices
1 tsp. salt
1 onion, sliced
1/2 cup brown sugar
3 lb. salmon steaks
In a large non-aluminum saucepan, combine all the ingredients except the salmon. Bring to a boil and simmer for 20 minutes.
Lower heat, add salmon to liquid and simmer for about 10 minutes. Remove salmon to a serving dish and strain liquid. Pour the strained liquid back over the salmon. Chill before serving. Serves 6 to 8.
Impossible Pie..Recipes Compiled by Lucy Waverman for the Hospital for Sick Children Centre
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