Pickled Salmon Recipe
- 4 cups kosher white wine vinegar or distilled white vinegar
- 1 1/3 cups lemon juice
- 1/2 cup sugar
- 1/2 cup dried hot chiles
- 6 cardamom pods, hulled
- 12 cloves garlic, peeled
- 1 tablespoon mustard seeds
- 2 teaspoons black peppercorns
- 2 teaspoons fennel seed
- 2 teaspoons coriander seed
- 2 pounds boned, skinned salmon (1 inch thick), rinsed, dried, and cut into 1/2-inch slices
- 6 cups very thin white onion slices
- 6 cups very thin red onion slices
- In a large bowl, combine vinegar, lemon juice, 2 cups water, sugar, dried chilies, cardamom, garlic, mustard seeds, peppercorns, fennel, and coriander.
- Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.
- Place white and red onions in a 6- to 8-quart pan. Drain marinade from fish into pan. Bring to a boil over high heat.
- Lay salmon on onions; cover and simmer until fish is opaque but still moist-looking in center (cut to test), about 1 minute. Transfer fish and onion mixture to a large bowl. Let cool, then cover and chill at least 2 hours or up to 5 days. To serve, lift salmon and onion slices from pickling liquid to a platter with a slotted spoon.