Sweet and sour pickled salmon steaks
This cold salmon has a pungent and satisfying sweet-and-sour flavor.
If you’re accustomed to walking by the fish section in your local grocery without stopping, you don’t know what you’re missing. Fresh fish is one of the easiest dinners to prepare, and there are myriad cooking techniques and flavors to please any palate.
The sweet and sour flavor in this salmon steak recipe comes from caramelizing onions, and then adding vinegar and pickling spice to the cooking liquids. This creates an intensely flavorful "gravy" for your fish steaks to cook in, and they’ll do that without any help from you. Simply drop in the steaks, and your work is done.
Cold pickled salmon is a great dish to serve at a party; it can be made in advance and tastes even better after a day or two of marinating in the cooking juices.
Serve with a fresh garden salad and dry white wine. And don’t forget the after-dinner mints!
- 2 5-ounce salmon steaks (or fillets)
- 3/4 cup sugar
- 2 large onions, sliced into rings
- 1 teaspoon pickling spice
- 3/4 cup vinegar
- 2-3 bay leaves
- Salt and black pepper to taste
Place onion slices and sugar in pot over medium heat. Cook for 20 minutes, or until onions are soft, stirring occasionally.
Add water, vinegar, bay leaves, pickling spice, salt and pepper and bring to a boil.
Place steaks into pot, reduce heat and cook on medium flame for 20 minutes.
Turn off heat, remove pot from heat and allow to cool. Transfer to fridge. Serve cold.
Steaks will stay fresh in the fridge for at least three days.
Related Topics: Fish