Pickled Salmon: It's good!

Pickled Salmon: It's good!

½ bottle of white wine

¼ cup mulling spices

2 Tbl apple cider vinegar

1-2 slices of lemon

1 Tbl olive oil

2 each 4oz fillets of salmon

  • Place the fillets in a tupperware container. The fillets should both lay flat without overlapping.

  • Place the wine, spices, and vinegar into a small saucepan and bring to a boil.  Reduce to a simmer and add the fish. Poach the fish in this bubbling mixture for 2 minutes and then take it out and place it back into the Pyrex container, and place the lemon slices on top.

  • Add the olive oil to and bring the liquid in the saucepan back to a rolling boil and reduce it by half. Cool it completely and pour it over the fish. Refrigerate for 24 hours.

  • Drain away the liquid and rinse the whole spices from the fish before eating.

This recipe sounded so nasty to me until I tried pickled fish at an end-of-summer wedding last week.  It is adapted from one in James Beard’s book “Fish Cookery”, which pickles trout in a slightly more complicated way, but honestly I may make it a regular thing.

The choice for mulling spices came from my pantry purge before fall and winter baking commences in my house.

It’s a weird one, but give this recipe a try. It would be great as an hors d’oeuvre or mixed up in a salad like the honey salmon salad recipe that was posted yesterday.

Happy Eating!

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