This Pickled Salmon recipe is a successful recreation of an acclaimed dish served at a well known Montreal steakhouse. As far as appetizer recipes go, this one is a winner because it is prepared days ahead of time and keeps well in the fridge for at least a week. This dish is tried and true – you will land up with the most delicious fish you ever tasted.
Brine: (enough for up to 3 lbs – you may double or triple recipe depending on amount of salmon)
Mix all brine ingredients together in a bowl. If you prefer a sweeter sauce, decrease vinegar by ¼ cup and increase sugar by ¼ cup. Amounts are rather flexible - make sure to taste a bit and adjust the brine to your liking.
Bring a large pot of water to a boil. Cut up the salmon filet into individual portion-sized slices and one at a time, using a slotted spoon, place into the boiling water. Lower temperature of the water to bring it to a simmer. The fish should cook for about 7 - 10 minutes depending on how thick the pieces are -- keep an eye on it and do not let it overcook or it will become hard and tough. Larger pieces will take longer than smaller ones - you can test a thinner, smaller piece after 6-7 minutes. Check for doneness by testing a slice - cut through the middle to see if it is cooked through. The thick pieces can be tested after 9-10 minutes. Once the fish is cooked, remove pieces with a slotted spoon and place in the containers.
Scatter the sliced onions all over the fish. Place onions underneath and in between slices of fish to distribute flavor. Once you have finished this, pour the brine over the top of the fish. Top with any remaining onions. Sprinkle chopped dill over the top, if desired.
Cover container. Refrigerate pickled salmon for three days and each day, move the sauce around by jiggling the container.
After three days, you will have a nutritious and incredibly delicious salmon dish to savor with family and friends.
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