ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pickled Salmon

Yield Makes 4 appetizer servings
Notes: Serve with toasted rye bread or pocket bread, shredded cucumber, and reduced-fat sour cream.

Ingredients

  • 1/2 cup kosher white wine vinegar or distilled white vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons sugar
  • 10 dried hot chilies (each about 2 in. long)
  • 4 cardamom pods, hulled
  • 3 cloves garlic, peeled
  • 3/4 teaspoon mustard seed
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon coriander seed
  • 1/2 pound boned, skinned salmon, 1 inch thick, cut into 1/2-inch slices
  • 1 1/2 cups very thin white onion slices
  • 1 1/2 cups very thin red onion slices

Nutrition Information

  • calories 171
  • caloriesfromfat 25 %
  • protein 14 g
  • fat 4.8 g
  • satfat 0.7 g
  • carbohydrate 20 g
  • fiber 2.9 g
  • sodium 40 mg
  • cholesterol 31 mg

How to Make It

  1. In a bowl, combine vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.

  2. Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.

  3. Place white and red onions in a nonstick 10- to 12-inch frying pan. Drain marinade from fish into pan. Bring to a boil over high heat.

  4. Lay salmon on onions. Cover; simmer until fish is opaque but still moist-looking in center (cut to test), about 1 minute. Transfer fish and onion mixture to a jar or bowl. Let cool, then cover and chill at least 2 hours or up to 5 days.