1 x 2 1/2 -pound salmon, cut into 8 slices
Pickling Sauce
1 cup vinegar
1 1/2 cups water
3/4 cup sugar
3 tablespoons pickling spices
3/4 cup ketchup
1 teaspoon salt
¼ teaspoon pepper
1 large Spanish onion, sliced thinly
Combine vinegar, water, sugar, pickling spices, ketchup, salt, and pepper in a medium-sized pot. Bring to a boil. Add salmon, cover, and cook for about 15 minutes. Let cool. With a spatula, transfer salmon into a Pyrex dish. Place thin circles of Spanish onion on top of salmon. Strain the liquid that remains in the pot and pour over fish. Refrigerate until ready to serve.
Serves 8.
Note: Prepare fish 2–3 days in advance to enhance the flavor. Keeps refrigerated for more than a week.
