Seattle Pickled Salmon Salad

Name: Seattle Pickled Salmon Salad
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams 1/2 quarts lightly packed baby arugula; 473 milliliters Champagne vinegar; 8 dried bay leaves; 0 teaspoons ground pepper; 59 milliliters kosher salt; 2 Tbsps olive oil, divided; 1 Tbsp peppercorns; 4 servings Baby radishes, butter, and crusty bread; 4 fillets sockeye or coho salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin; 118 milliliters sugar; 2 Tbsps whole allspice; 1 Tbsp yellow mustard seeds

Seattle Pickled Salmon Salad is From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes.

Instructions

Heat vinegar, sugar, salt, and seasonings in a saucepan to boiling, stirring occasionally.

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Seasoning

Vinegar

Sugar

Salt

Equipment you will use

Sauce Pan

Remove from heat; pour into an 8-in. square glass or ceramic baking dish.

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Baking Pan

Let cool.

Sprinkle fish with pepper.

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Pepper

Fish

Heat a large nonstick frying pan over medium heat.

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Frying Pan

Add 1 tbsp. oil, then add fish and cook, turning once, until barely cooked through, 3 to 6 minutes. Pull off skin and discard.

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Fish

Cooking Oil

Transfer fish to pickling mixture, cover, and chill 2 hours; turn fish after 1 hour.

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Fish

Toss arugula with remaining 1 tbsp. oil and 2 tsp. pickling mixture in a large bowl. Arrange on plates. Using a slotted spoon, arrange fish next to salad.

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Arugula

Fish

Cooking Oil

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Slotted Spoon

Bowl

Serve with radishes, butter, and bread.

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Radish

Butter

Bread

Equipment

Ingredients

Servings:

85grams

1/2 quarts lightly packed baby arugula 473milliliters

Champagne vinegar 8

dried bay leaves 0teaspoons

ground pepper 59milliliters

kosher salt 2Tbsps

olive oil, divided 1Tbsp

peppercorns 4servings

Baby radishes, butter, and crusty bread 4fillets

sockeye or coho salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin 118milliliters

sugar 2Tbsps

whole allspice 1Tbsp

yellow mustard seeds

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.