Pickled Salmon

• skinless boneless salmon fillets↗2 1⁄2 lbs
• salt↗1 tablespoon
• distilled white vinegar↗2 cups
• water↗2 cups
• canola oil↗1⁄4 cup
• mixed pickling spices1 1⁄2 tablespoons
• salt↗1 teaspoon
• small white boiling onions, thinly sliced5

Step-by-step instructions

1. 1

   Rinse salmon, pat dry, and cut into 3/4 inch pieces.

2. 2

   Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.

3. 3

   Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.

4. 4

   Rinse fish well and pat dry.

5. 5

   While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.

6. 6

   Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.

7. 7

   Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.

8. 8

   Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.

9. 9

   When cool, cover tightly and refrigerate for at least 24 hours or up to a week.

10. 10

    Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.