i served this with a salad for a light and refreshing dinner. nice flavor, easy to prepare.
Seattle Pickled Salmon Salad
Photo: Leigh Beisch; Styling: Dan Becker
More From Sunset
2 Hours, 20 Minutes
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
- 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
- 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. 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. Transfer fish to pickling mixture, cover, and chill 2 hours; turn fish after 1 hour.
- 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.
- Note: Nutritional analysis is per serving.
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