Pickled Poached Salmon Recipes

PICKLED POACHED SALMON

Pickled Poached Salmon image

This flaky moist salmon is topped with a delightful homemade tartar sauce and chopped sweet peppers. "This entree goes well with rice pilaf, seasoned rice or scalloped potatoes," says Fred Richard Day of St. George, Utah (with wife Joyce, above). "Add a colorful vegetable, a green salad, rolls and dessert, and you have a gourmet meal for two."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups water
1/4 cup dill pickle juice
1 teaspoon salt
1/2 teaspoon seasoned salt
2 salmon steaks (1 inch thick)
SAUCE:
1/4 cup mayonnaise
2 teaspoons dill or sweet pickle relish
1 teaspoon dill pickle juice
1 teaspoon Catalina salad dressing
Chopped sweet red and green pepper, optional

Steps:

In a large skillet, combine the water, pickle juice, salt and seasoned salt. Bring to a boil. Add salmon; return to a boil. Reduce heat; cover and simmer for 12-16 minutes or until fish flakes easily with a fork., In a small bowl, combine the mayonnaise, relish, pickle juice and salad dressing. Serve over salmon. Garnish with red and green pepper if desired.

Nutrition Facts : Calories 945 calories, Fat 66g fat (12g saturated fat), Cholesterol 244mg cholesterol, Sodium 2300mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.

PICKLED SALMON

Pickled Salmon image

This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.

Provided by Geema

Time P1DT30m

Yield 6 cups

Number Of Ingredients 8

Ingredients

2 1/2 lbs skinless boneless salmon fillets
1 tablespoon salt
2 cups distilled white vinegar
2 cups water
1/4 cup canola oil
1 1/2 tablespoons mixed pickling spices
1 teaspoon salt
5 small white boiling onions, thinly sliced

Steps:

Rinse salmon, pat dry, and cut into 3/4 inch pieces.
Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
Rinse fish well and pat dry.
While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.

Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2

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