Pickled Salmon

Notes: Serve with toasted rye bread or pocket bread, shredded cucumber, and reduced-fat sour cream.


Makes 4 appetizer servings

Recipe from


Nutritional 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


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


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.