Pickled Salmon

1. 1

   Remove skin from salmon and cut into 1.5 inch cubes. Place all ingredients in a non-reactive sauce pan and bring to a boil. As soon as the vinegar boils, remove the pan from heat and allow to cool to room temperature. This method will cook the fish perfectly.

2. 2

   Place the entire contents in a glass jar and refrigerate overnight before serving.

3. 3

   Pickled salmon is good served cold, by itself, in a salad with a vinaigrette or mustard dressing. Also good on crackers or bagels with cream cheese. This preparation will keep in the refrigerator for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.