Pickled Salmon

Directions

1. 1
   Rinse salmon, pat dry, and cut into 3/4 inch pieces.
2. 2
   Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
3. 3
   Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
4. 4
   Rinse fish well and pat dry.
5. 5
   While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
6. 6
   Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
7. 7
   Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
8. 8
   Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
9. 9
   When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
10. 10
    Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.