Marinated Salmon, Pickle Style – a delicious recipe with rice vinegar, granulated sugar, salt, fresh ginger, lemon, limes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pour the vinegar in a saucepan. Add sugar and salt. Heat to dissolve, but do not boil. Remove pan from heat and add the chopped ginger. Let cool completely.
2
Add the zest and the juice of 1 lemon and 1 lime.
3
Pour into a hollow dish.
4
Remove any bones from the salmon as well as any brown parts.
5
Place the salmon fillet in the dish.
6
Put a film wrap and store in the refrigerator for 48 hours.
7
Take out the fillet from the marinade and blot dry with a paper towel.
8
Slice finely. Place slices in a plate.
9
Using a melon baller, make decorative balls in the cucumber.
10
Place the leaves of dill and mint on the plate and add the zest of a lime.
11
You can add a drizzle of sour cream and a bit of pepper for tasting.
650
kcal
Calories
33
g
Fat
27
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/8 cups rice vinegar, 4 tablespoons granulated sugar, 2 3/4 tablespoons salt, 4 1/8 tablespoons fresh ginger, and more.
Yes, Marinated Salmon, Pickle Style falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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