Pickled Salmon Steaks
Provided by Mel & Sheryl London
This recipe should be prepared 2 to 3 days before serving to mellow the flavors. It perks up waning appetites in hot weather and makes a great room temperature dinner or part of a buffet that keeps the cook cool.
- 3 cups water
- ¾ cup white wine vinegar
- 2 bay leaves
- 2 large yellow onions, halved & sliced ½ inch thick
- 2 teaspoons mixed whole pickling spices
- ½ teaspoon whole black peppercorns
- 1 teaspoon salt
- 1/3 cup sugar
- ½ teaspoon ground ginger
- 6 salmon steaks, ¾ inch thick (about 5 to 6 ounces each), cut from narrow tail end, pin bones removed. (Substitute carp or kingfish)
- ½ cup golden raisins
- ¼ cup slivered almonds
- ½ cup lemon juice (about 2 large lemons)
In a 12 inch saute pan or fish poacher with a rack, add the water, vinegar, bay leaves and onions. Tie the pickling spices and peppercorns together in a cheesecloth bag and add to the pan along with the salt, sugar and ginger. Bring to a boil over medium high heat. Cook for 5 to 7 minutes.
Place the fish steaks on the rack and lower into the broth. Cover the pan and lower the heat to simmer. Cook for 8 to 10 minutes until the fish flakes easily when tested with a skewer. Remove the rack and let the fish cool. Add the raisins to the liquid, raise the heat and boil uncovered until the liquid is reduced to 2 cups. Stir in the almonds and lemon juice and cool slightly.
Transfer the fish to a shallow non-reactive casserole in one layer. Taste the broth and adjust the seasoning to your personal taste of sweet, sour and salt. Pour the broth over the fish and cover with plastic wrap. Refrigerate for at least 2 to 3 days.
Before serving, discard the cheesecloth bag of spices and the bay leaves. Serve at room temperature.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.