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Honey Pickled Salmon

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Ingredients

Adjust Servings:
2 1/2 lbs boneless skinless salmon, cut into 1-inch chunks
2 teaspoons salt
1 small onion, peeled and cut into 1-inch ring
1 cup cider vinegar
1 cup water
1/2 cup fragrant honey
1 bay leaf, crumbled
1/2 teaspoon yellow mustard seeds
1 teaspoon black mustard seeds
1 teaspoon whole cloves
1 teaspoon whole black peppercorn
1 teaspoon whole white peppercorns
1 teaspoon coriander seed
1 cup sour cream
1 tablespoon chopped fresh dill

Nutritional information

406.6
Calories
134 g
Calories From Fat
14.9 g
Total Fat
6.1 g
Saturated Fat
115.2 mg
Cholesterol
927.5 mg
Sodium
27.2 g
Carbs
0.6 g
Dietary Fiber
24 g
Sugars
39.4 g
Protein
267g
Serving Size

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Honey Pickled Salmon

Features:
    Cuisine:

    this recipe is fab. just loved it(and so did my friends)
    Thank you for something really different.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Honey Pickled Salmon, I love pickled Salmon and it makes a wonderful gift I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in Pacific Passions Cookbook by Karen Barnaby You should try to get the freshish, nonfarmed salmon , this recipe is fab just loved it(and so did my friends) Thank you for something really different , I love pickled Salmon and it makes a wonderful gift I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in Pacific Passions Cookbook by Karen Barnaby You should try to get the freshish, nonfarmed salmon


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    Steps

    1
    Done

    Toss the Salmon Cubes With Salt and Let Sit For 1/2 Hour.

    2
    Done

    Rinse and Pat Dry.

    3
    Done

    Layer in a Larger Bowl With the Chopped Onions.

    4
    Done

    Combine the Pickling Mixture in a Non Corrodible Saucepan. Bring to a Biol, Reduce the Heat to Low, and Simmer Partially Covered For 45 Minutes.

    5
    Done

    Pour the Hot Pickling Mixture Over the Salmon.

    6
    Done

    Insert a Knife or Chopstick Into the Salmon and Jiggle It to Release Trapped Air Bubbles.

    7
    Done

    Cool to Room Temp and Refrigerate For at Least 24 Hours Before Serving.

    8
    Done

    It Keeps For About One Week in the Fridge.

    9
    Done

    Drain Salmon from Liquid and Mix With Sour Cream, Dill and Green Onion.

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