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.