Seattle Pickled Salmon Salad

Photo: Leigh Beisch; Styling: Dan Becker

John Sundstrom, chef of Lark restaurant in Seattle, drew on his Scandinavian heritage to create this sweetly spiced fish. Try it as an appetizer with bread and radishes, as he does, or turn it into a salad as we've done here.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 53%
  • Protein: 32g
  • Fat: 20g
  • Saturated fat: 3.2g
  • Carbohydrate: 5.6g
  • Fiber: 0.6g
  • Sodium: 810mg
  • Cholesterol: 101mg

Ingredients

  • 2 cups Champagne vinegar
  • 1/2 cup sugar
  • 1/4 cup kosher salt
  • 8 dried bay leaves
  • 2 tablespoons whole allspice
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon peppercorns
  • 4 sockeye or coho salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil, divided
  • 1 1/2 quarts (3 oz.) lightly packed baby arugula
  • Baby radishes, butter, and crusty bread

Preparation

  1. 1. Heat vinegar, sugar, salt, and seasonings in a saucepan to boiling, stirring occasionally. Remove from heat; pour into an 8-in. square glass or ceramic baking dish. Let cool.
  2. 2. Sprinkle fish with pepper. Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil, then add fish and cook, turning once, until barely cooked through, 3 to 6 minutes. Pull off skin and discard.
  3. 3. Transfer fish to pickling mixture, cover, and chill 2 hours; turn fish after 1 hour.
  4. 4. Toss arugula with remaining 1 tbsp. oil and 2 tsp. pickling mixture in a large bowl. Arrange on plates. Using a slotted spoon, arrange fish next to salad. Serve with radishes, butter, and bread.
  5. Note: Nutritional analysis is per serving.
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