Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 357.96 Kcal (1499 kJ) | ||
| Calories from fat | 150.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.68g | 26% | |
|---|---|---|---|
| Cholesterol | 86.92mg | 29% | |
| Sodium | 1696.81mg | 71% | |
| Potassium | 778.87mg | 17% | |
| Total Carbs | 5.34g | 2% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 40.22g | 80% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.13 Kcal (365 kJ) | ||
| Calories from fat | 36.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 26% | |
|---|---|---|---|
| Cholesterol | 21.16mg | 29% | |
| Sodium | 413.02mg | 71% | |
| Potassium | 189.59mg | 17% | |
| Total Carbs | 1.3g | 2% | |
| Sugars | 0.61g | 10% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 9.79g | 80% | |
| Vitamin C | 0.7mg | 5% | |
| Calcium | 10.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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