You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.
Pickled Salmon
You can make this dish two days before you plan to serve it and the salmon will absorb the marinade which will intensify the great flavor.
Servings
8 Servings
Ingredients
- 1 tablespoon black peppercorns
- 1 tablespoon pickling spice
- 1 medium onion diced
- 1 lemon sliced
- 1 cup fresh dill
- 2 cups water
- ¾ cup sugar
- 1¼ cup vinegar
- 1 cup tomato sauce
- 3 bay leaves
- 8 pieces of salmon
Instructions
- Add all ingredients, except salmon, to a large sauté pan. Heat on medium-high until liquid comes to a boil. Continue to boil for 3 minutes.
- Reduce heat to medium-low. Bring to a simmer, then add fish. Poach salmon for 10 to 15 minutes.
- Remove from heat, and place fish in a dish along with cooking liquid. Let cool and refrigerate.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Bitayavon Winter 2011. Subscribe Now
can you do this on a barbe que?
how long does it last in the fridge?
no just put the lemons in as they are. The fish cooks fine in the 10-15 minutes as instructed. Another thing to remember is that the pickling helps the cooking process, however if you like it more well done you can leave it longer.
As above – There are already salty components so you just need to add salt as needed
There are already salty components so you just need to add salt as needed
Do I squeeze the lemon to make it into lemon juice? or do I just put it in the pot to boil with the rest of the ingredients? Do I put the fish in the oven after? because I don’t think the fish will cook in 5-10 minutes
what about salt? salmon needs it
salmon usually needs a good amount of salt – was it omitted on purpose?
Thanks, You can subscribe at http://www.joyofkosher.com/subscribe
would like to subscribe to your website.reading about those fantastic delicious recipes cant wait to try some of the recipes
http://www.joyofkosher.com/recipes/flame-roasted-eggplant/
What is that salad on the side? Can you post the recipe for that?
what is that salad on the side? Do you have a recipe for that?
Thanks for sharing – Bitayavon!
fillets, size is around 2 inches – a regular portion
Here’s my story sad, but true. Salmon was on sale in my neighborhood, but you had to buy the whole side. So I bought the whole side, asked them to slice it, adjusted the recipe because I had more than it called for, figuring I’ll serve it by all three meals this Shabbos. Well, I was wrong. This fish was so delicious, that I kept tasting, and tasting, and some of the pieces broke a bit, so I ‘tasted’ them also… I hope I have enough for tonight. Salmon came out moist, succulent and spiced just right. Thank you for a wonderful recipe, please keep them coming.
covered
“8 pieces of salmon ”
steaks of fillets, skin on or off and how big of a piece?
I can’t wait to get the answer and make this dish, it really looks yummy.
Thank you very much
Hello,
Thanks, this looks really yummy. When I add the salmon to the simmering liquid, should I cook it with or without a lid? Tightly or loosely fitted?
Thank you.
onions – sliced, lemons – halved, dill is optional so it can be left out or substituted for dried dill – about 2 tbsp. A few minutes = 5 minutes.
This recipe is imprecise. For example, is the onion sliced, quartered or whole? The same for the lemon.Can you substitute dried dill weed and how much? What is a “few” minutes — 5 or 10?
Have just made this and will see how it comes out tomorrow for Shabbat lunch.
1 cup loosely packed fresh dill
a cup of dill? really? fresh or dry?