Recipe: Pickled Salmon With Two Sauces


Pickled Salmon With Two Sauces

Active Work Time: 25 minutes Total Preparation Time: 1 1/2 hours


1 (6-ounce) can tuna packed in olive oil, drained

5 flat anchovy filets

3 tablespoons lemon juice

2 tablespoons capers, drained

3/4 cup olive oil

In a food processor or blender, blend the tuna, anchovies, lemon juice and capers until smooth. Continue processing and pour the olive oil in a steady thin stream, through the feeder tube, until the consistency of a thick sauce. Transfer to a bowl, cover with plastic wrap and chill 1 hour. Makes about 1 cup.


1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon lemon juice

1/4 cup diced red onion

3 teaspoons capers, drained and chopped

3 tablespoons thinly sliced fresh basil


Freshly ground pepper

Mix together the sour cream, mayonnaise, lemon juice, onion, capers, basil and salt and pepper to taste in a bowl. Cover with plastic wrap and refrigerate 1 hour. Makes about 1 cup.


6 large salmon filets, about 3 pounds total

4 bay leaves

1 teaspoon whole peppercorns

3 tablespoons pickling spice

10 cups cold water

1 onion, thinly sliced

2 large carrots, thinly sliced

1 stalk celery, thinly sliced

1/4 cup white wine vinegar

1 1/2 teaspoons salt

1 tablespoon sugar

1 lemon, thinly sliced, for garnish

Wrap the filets in cheesecloth and tie with string.

Place the bay leaves, peppercorns and pickling spice in a separate square of cheesecloth, tying the ends with string to form a pouch.In a heavy pot, bring the water, onion, carrots, celery, white wine vinegar, salt, sugar and bay leaf mixture in the pouch to a boil. Simmer for 30 minutes; remove the pouch from the broth. Gently lower the cheesecloth-wrapped salmon into the simmering broth and cook 3 minutes. Cool the fish in the broth to room temperature, about 45 minutes.

When cool, remove the fish from the broth, unwrap it and transfer to a serving plate using a large spatula. Serve with the two sauces, garnished with lemon slices.

6 to 12 servings. Each of 12 servings: 354 calories; 689 mg sodium; 54 mg cholesterol; 27 grams fat; 5 grams saturated fat; 7 grams carbohydrates; 21 grams protein; 0.99 gram fiber.

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