Pickled Salmon

Name: Pickled Salmon
Ingredients: 1 7/8 pounds salmon fillets skinless; 2 tablespoons sea salt; 1 tablespoon black peppercorns; 2 bay leaves; 10 stalks fresh parsley; 2 stalks fresh thyme; 1 clove; 2 tablespoons sweet paprika; 2 1/8 cups virgin olive oil; 5/8 cup apple cider vinegar; 6 3/4 tablespoons white wine

11 ingredients

5 steps

Ingredients

1 7/8 pounds salmon fillets skinless
2 tablespoons sea salt
1 tablespoon black peppercorns
2 bay leaves
10 stalks fresh parsley
2 stalks fresh thyme
1 clove
2 tablespoons sweet paprika
2 1/8 cups virgin olive oil
5/8 cup apple cider vinegar
6 3/4 tablespoons white wine

Directions

1

Cut the salmon into strips and lay them in 1 layer in a pot or skillet that has a lid.
2

Sprinkle over the salt then the peppercorns, bay leaves, parsley, thyme, clove, and paprika. Move the salmon around so it is coated in all the spices.
3

Pour into the pot the olive oil, vinegar, and wine. Set on low heat.
4

When the pot starts to boil, immediately shut off the flame, cover, and let the salmon cook in the residual heat.
5

Once cool, put the covered pot in the refrigerator overnight. The next day, serve the salmon over crostini with sliced tomatoes and greens.