PICKLED WILD SALMON WITH RED ONIONS & BEETS
SERVES 6 half-pint jars
Read the recipe all the way through before beginning. To serve: drain pickling juice from the jar.
2 pounds Alaska sockeye salmon fillet, skinned, pin bones removed, cut into 1-inch cubes
1 cup kosher salt
2 cups distilled white vinegar
2 cups water
1/4 cup olive oil
1/4 cup pickling spices
2 cloves garlic, thinly sliced
1/4 cup sugar
6 half-pint jars with lids
1/4 cup 1/4-inch-thick, half-slices red onion (1/4 to 1/2 ounce per jar)
12 thin slices cooked beet (1/2 to 3/4 ounce per jar)
6 large sprigs dill
1 jalapeño, cut into 6 rings
Place salmon pieces in a single layer in a hotel pan and sprinkle evenly with kosher salt. Let sit for 1 hour refrigerated, then rinse with cool water and drain well.
Combine vinegar, water, olive oil, spices, garlic, and sugar in a stainless steel saucepan. Bring to a simmer then remove from heat and let cool. Refrigerate until ready to assemble jars.
Blanching the salmon:
In a large saucepan bring 2 quarts of water to a simmer. Add salmon and cook for 1 to 1 1/2 minutes or until just barely cooked. With a slotted spoon remove salmon from poaching liquid and cool in refrigerator.
Line up jars and evenly divide ingredients into them in the following order: half the salmon; 3 to 4 fluid ounces pickling liquid with some of the spices; red onions; beets; jalapeño rings; remaining half of the salmon cubes; and dill. Top off with remaining pickling liquid to cover salmon. Close lids tightly and refrigerate jars on a sheet pan for a minimum of 48 hours before serving. (Label and date sheet tray.) Pickled salmon will keep, refrigerated, for up to 1 week.
Note: This is not a preserving method; the jar is for presentation only and this must be considered a fresh-pickled item.