Pickled Wild Alaska Salmon Jars

Posted on by Josh Hermes
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Pickled Wild Alaska Salmon Jars
 
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Recipe type: Appetizer
Cuisine: Seafood
Serves: 6 jars
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A simple yet delicious appetizer of pickled salmon, onions and beets. A perfect addition to your holiday or anytime party!

Read the recipe all the way through before beginning. To serve; drain pickling juice from the jar.
Ingredients
  • 2 pounds Alaska Coho or Sockeye Salmon fillet, skinned, pin bones removed, cut into 1-inch cubes
  • 1 cup kosher salt
  • 2 cups distilled white vinegar
  • 2 cups water
  • ¼ cup olive oil
  • ¼ cup pickling spices
  • 2 cloves garlic, thinly sliced
  • ¼ cup sugar
  • 6 half-pint jars with lids
  • ¼ cup ¼-inch-thick, half-slices red onion (1/4 to ½ ounce per jar)
  • 12 thin slices cooked beet (1/2 to ¾ ounce per jar)
  • 6 large sprigs dill
  • 1 jalapeño, cut into 6 rings
Instructions
  1. Place salmon pieces in a single layer in a hotel pan and sprinkle evenly with kosher salt.
  2. Let sit for 1 hour refrigerated, then rinse with cool water and drain well.
Pickling liquid
  1. Combine vinegar, water, olive oil, spices, garlic, and sugar in a stainless steel saucepan.
  2. Bring to a simmer then remove from heat and let cool.
  3. Refrigerate until ready to assemble jars.
Blanch the salmon
  1. In a large saucepan bring 2 quarts of water to a simmer.
  2. Add salmon and cook for 1 to 1½ minutes or until just barely cooked.
  3. With a slotted spoon remove salmon from poaching liquid and cool in refrigerator.
Assembly
  1. Line up jars and evenly divide ingredients into them in the following order: half the salmon; 3 to 4 fluid ounces pickling liquid with some of the spices; red onions; beets; jalapeño rings; remaining half of the salmon cubes; and dill.
  2. Top off with remaining pickling liquid to cover salmon.
  3. Close lids tightly and refrigerate jars on a sheet pan for a minimum of 48 hours before serving. Label and date sheet tray.
  4. Pickled salmon will keep, refrigerated, for up to 1 week.
  5. Note: This is not a preserving method; the jar is for presentation only and this must be considered a fresh-pickled item.