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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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!
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
Cut fish into serving-size pieces.
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.
Gently turn fish over and cook five minutes longer.
Remove pot from heat. Add ginger and onion.
When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.
Let fish marinate for three to four days before serving.
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