Episode #35 Pickled Salmon

Supplies

• 1 small saucepan
• measuring cups
• measuring spoons
• 1 large bowl
• plastic wrap

Ingredients

Marinade:

• 3/4 teaspoon kosher salt
• 2/3 cups sugar
• 1 cup white vinegar
• 1/2 cup water
• 1 1/2 pounds fresh salmon filet
• 2 large onions sliced about 1/4 inch thick
• 1 tablespoon plus 1 teaspoon pickling spice
• 5 whole bay leaves

Sour Cream Sauce:

• 1/4 cup sour cream
• 1 tablespoon of the marinade

Procedure

Marinade Procedure:

1. In small sauce pan combine the salt, sugar, vinegar, and water.
2. Bring to a boil and let completely cool.
3. Cut salmon into small pieces about 1 1/2 by 1 1/2 inches.
4. Separate the onion slices into rings.
5. In a large bowl lay salmon pieces, and sprinkle with pickling spice, and two bay leaves and then a layer of onions and repeat these layers until all ingredients have been used.

Main Procedure:

1. Pour cold marinade over onion, salmon, and spices
2. Cover with plastic wrap.
3. Place in the refrigerator to marinade for 4 days
4. On the third day gently stir all of the ingredients so they will mix well with the marinade.
5. The pickled salmon is ready to eat on the 4th day and will keep in the refrigerator for 7 to 1 0 days
6. To make the sauce, remove the salmon and combine with the strained liquid and sour cream in a glass or a non reactive metal bowl and mix well.
7. It is best to mix the sauce several hours before serving so it will not take away from the taste of the pickled salmon.
8. Serve the sauce with the salmon.

Note: If you have to skin the salmon yourself.  Cut it into 1 1/2 inch lengths and with a knife against the skin.  Slowly separate the salmon from the skin.  Make sure to buy a good quality pickling spice so that spices will not be extremely tiny and will stick to the salmon.

Serves 8 to 10