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Preptime: 20 min.Cooktime: 10 min.
Carbs: 40g
Fat: 7g
Fiber: 0g
Protein: 23g
Satfat: 1g
Sodium: 1492mg
2 1/2 cups white vinegar
2 cups water
1/2 cup sugar
4 tablespoons kosher salt
12 bay leaves
4 tablespoons mixed pickling spices
4 white or yellow onions, sliced 1/4-inch thick
4 pounds salmon fillet, skin and bones removed
Directions:
1. Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely. Cut the salmon into pieces that are approximately 1-inch by 2-inches. In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of sliced onions, then repeat the layering of salmon, spices and onions until you have used all.
2. Pour the cooled marinade over the fish. If the fish has a tendency to float, weight it down with a ceramic plate. Cover the container. Refrigerate the salmon for 3 to 5 days.
3. Serve the salmon, along with its marinated onions, with rye bread. A sliced cucumber salad with a sour cream dressing is also a nice accompaniment.
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