✔ salmon – 350 g
✔ vinegar – 4 tsp.
✔ oil – 2 tbsp.
✔ salt – 1.5 tbsp
✔ sugar – 1 tbsp
✔ bay leaf – 3 pcs.
✔ peas – 10 pcs
✔ scented pepper – 4 pcs.
✔ onions – 1/2 pcs.
✔ herbs – 2 tsp.
✔ water – 0.5 l
If everything is good in your life and you are tired of store slices of fish, or just want to surprise yourself or your guests with something new, then pickled salmon is exactly what you need.
It differs from the usual salty variant in spice and aroma, by adding herbs and onions, and cooked a little longer.
By the way, about how to salinate salmon has already been told on our website. If you have not seen it, be sure to read it.
Let’s first define the fish. Any variant of salmon that you can buy in a store in your city or in the market is suitable for us: salmon, trout, pink salmon, chum salmon, etc. It doesn’t matter if the fish is frozen or fresh. Of course, fresh fish always has a small advantage, but a properly frozen and thawed carcass is almost equal to it. I met an excellent frozen pink salmon in the store, so I will cook with it.
When buying, pay attention to the appearance. Fresh fish should be resilient, without cloudy eyes, with pink gills. Frozen – without yellow spots, from constant defrosting and long storage.Tip
If the salmon is frozen, we let it thaw. For this purpose, we leave it in the fridge for almost a day, or for 12 hours at room temperature. In no case should you try to speed up the defrosting process with hot water or microwave, then, together with the ice, the fish will lose a large amount of their “juices”. Now let’s start the cleaning and cutting process. If necessary, gut the fish and clean the inside of the film well. Then we cut off the head, tail and fins, and begin milling the carcass. I make a small cut along the whole back, from head to tail and carefully separate the meat from the backbone.
In the end we get one half of the red fish without a ridge, and one with it. Also, without rushing, we remove the skeleton from the other half. Now it remains to get all the large bones out of the fish – it is best to use tweezers, but you can also do it with your hands. Voila, we have in front of us 2 sirloins of salmon on skin. All that remains is to cut it into small pieces, 2-4 cm wide.
For today’s recipe you need marinade. It is very easy to make. We take the water and throw salt, sugar, pepper, bay leaf and herbs into it to your taste. You can use both dry sets and fresh ones, such as dill. In my case it is 2 spoons of dry herbs “Italian set”, which includes basil, oregano, savory and others.
We bring everything to a boil and cook for about 5 minutes. During this time, the marinade will become unrealistically aromatic. Now we add oil to it and let it cool down.
When the marinade is at room temperature, pour in the vinegar and mix well. The last thing we need to do before pickling is to prepare the onions. I take half a small onion, so that the delicate taste of salmon is not interrupted by onions. We clean the onion and cut it with half rings.
All we have to do is put the fish on the bottom of the can, alternating pieces with onions. As a container you can use a pot, bowl, tray, but I prefer to marinate at home in a jar.
All we have to do is put the fish on the bottom of the jar, alternating pieces with onions. As a container you can use a pot, bowl, tray, but I prefer to marinate at home in a jar.
Salmon marinate very quickly, about a day, so you do not have to wait long. If you want, you can shake the jar several times, so that the brine is distributed more evenly.
Pickled salmon with vinegar and onions is obtained with a pronounced aroma of marinade, but does not lose its delicate taste.
It can be served as a separate snack, or used for sandwiches or salads.
Bon appetit! Don’t starve 😋