Pickled Sockeye Salmon with Red Onions and Beets
Enjoy Bristol Bay Sockeye Salmon pickled with red onions, beets and dill. Read the recipe all the way through before beginning as this is not a long-time preservation method.
Servings: 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.