How to Make Pickled Salmon

Enjoy a tart homemade fish dish that's a refreshing departure from pickled herring in a jar or gefilte fish. This recipe is kosher for Passover and serves 4 as a first course.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1/2 tsp. black peppercorns
• 4 garlic cloves - peeled
• 2 tbsp. sugars
• 1/3 c. lemon juices
• 1/2 tsp. fennel seeds
• 1/2 tsp. coriander seeds
• 4 cardamom pods
• 9 oz. salmon fillet - cut into 1/2-inch pieces
• 1 1/2 c. thinly sliced onions
• 1/2 c. distilled waters
• 1 1/2 c. thinly sliced red onions
• 1/2 c. white wine vinegars
• 3/4 tsp. mustard seeds

1. In a flat-bottomed glass or ceramic dish, mix together the lemon juice, sugar, vinegar, distilled water, peppercorns, fennel seed, coriander seed, cardamom pods, garlic and mustard seed.
2. Add the salmon and toss to coat. Cover with plastic wrap or a tightly fitting lid and place in the refrigerator for 2 to 4 hours.
3. Place the onions in a nonstick, heavy-bottomed skillet. Place the fish and the marinade over the onions.
4. Cook over very high heat, gently turning the fish and onions with a spatula.
5. When the marinade reaches a rapid boil, shut off the heat. Cover and allow the steam to finish cooking the fish for 10 minutes.
6. Let the fish cool to room temperature, about 20 minutes. Transfer the fish, onion and marinade to a container with an airtight lid and chill in the refrigerator for at least 2 hours.
7. Serve chilled with matzoh.