Pickled Sweet Sour Salmon Recipes

SALMON WITH HOT SAUCE VINAIGRETTE AND PICKLED VEG

Steps:

• Preheat oven to 250°F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20-25 minutes.
• Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
• Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
• Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.

JOYCE GOLDSTEIN'S PICKLED SALMON

Steps:

• Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
• Cut the salmon into pieces that are approximately one inch by two inches.
• In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
• Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.

QALIYEH-E KHORMA (SPICY SWEET-AND-SOUR SALMON WITH DATES)

Steps:

• Onion, Cucumber, and Coriander Pickles:
• In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
• In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
• Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
• For the fish:
• In a small bowl, mix together all the dusting ingredients and set aside.
• Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
• Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
• Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
• In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
• Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
• Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.