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Recipe by Norene Gilletz

Ginger Pickled Salmon or Halibut

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Ginger Pickled Salmon or Halibut
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Gluten Free - Low Carb - Pescatarian

We love those dishes that not only sit well in the fridge, but get even better with age. This is one of those. Marinate it for a few days for the best results!

Ingredients

Main ingredients

  • 2 and 1/2 pounds Atlantic salmon fillets or halibut steaks (about 8 slices)

  • 1 and 1/2 cups water

  • 1 and 1/2 cups white vinegar or rice vinegar

  • 1/2 cup brown sugar, packed

  • 1/2 cup Heaven & Earth Ketchup

  • 3 tablespoons pickling spices

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • 6 thin slices of ginger

  • 1 large Spanish onion, thinly sliced

Directions

Prepare the Fish

1.

Cut fish into serving-size pieces.

2.

In a large pot, bring water, vinegar, brown sugar, ketchup, pickling spices, bay leaf and thyme to a boil. Add fish, then reduce heat and simmer, covered, for 10 minutes.

3.

Gently turn fish over and cook five minutes longer.

4.

Remove pot from heat. Add ginger and onion.

5.

When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.

6.

Let fish marinate for three to four days before serving.

Notes:

Fish will keep seven to ten days in the fridge.

Recipe tags

boiled dairy free fish ginger gluten free halibut herring ketchup low carb marinated no mayo no mayonnaise non-dairy pareve parve pickled pickling spice salmon Shabbos spanish onions sweet 'n sour sweet and sour vinegar
Ginger Pickled Salmon or Halibut

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