Best 2 Joyce Goldsteins Pickled Salmon Recipes

Indulge in the Exquisite Delights of Pickled Salmon: A Culinary Journey through History and Flavor

Across cultures and time, pickled salmon has tantalized taste buds with its unique blend of tangy, savory, and briny flavors. Originating in Scandinavia, this culinary masterpiece has found its way to tables worldwide, earning a reputation as a delicacy. Discover the secrets of this delectable dish through two exceptional recipes: Joyce Goldstein's Pickled Salmon, a classic preparation that captures the essence of tradition, and a contemporary take on the dish featuring a tantalizing combination of citrus, herbs, and spices. Embark on a culinary adventure as you explore the depths of flavor in this timeless dish, where the delicate texture of salmon meets the vibrant symphony of pickling ingredients. Prepare to savor the heritage and modernity of pickled salmon, a true testament to the enduring power of culinary artistry.

Let's cook with our recipes!

JOYCE GOLDSTEIN'S PICKLED SALMON

Joyce Goldstein's Pickled Salmon image

Provided by Joan Nathan

Categories side dish

Time 15m

Yield Ten to 12 servings

Number Of Ingredients 8

Ingredients

2 cups white vinegar
1 1/2 cups water
6 tablespoons sugar
2 tablespoons kosher salt
2 pounds salmon fillet, skin and bones removed
2 tablespoons mixed pickling spices
6 bay leaves
2 white or yellow onions, sliced 1/4-inch-thick

Steps:

Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
Cut the salmon into pieces that are approximately one inch by two 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 onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.

PICKLED-GINGER BAKED SALMON

Pickled-Ginger Baked Salmon image

Provided by Molly O'Neill

Categories dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 6

Ingredients

4 8-ounce fillets salmon
2 teaspoons dark sesame oil
Salt to taste
Freshly ground black pepper to taste
24 slices pickled ginger (available in specialty stores)
4 slices smoked salmon

Steps:

Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 8 grams, Sodium 631 milligrams, Sugar 0 grams

Tips:

Use the best quality salmon you can find. Fresh, wild-caught salmon is ideal.
Make sure the salmon is very cold before slicing it. This will help prevent it from breaking apart.
Use a sharp knife to slice the salmon thinly. This will help the marinade penetrate the fish more evenly.
Don't overcrowd the salmon in the jar. Make sure there is enough marinade to cover the fish completely.
Store the pickled salmon in the refrigerator for at least 24 hours before eating. This will allow the flavors to develop.
Pickled salmon can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Joyce Goldstein's Pickled Salmon is a delicious and easy-to-make appetizer or snack. It's perfect for summer parties or potlucks. The salmon is cured in a mixture of salt, sugar, and spices, then marinated in a flavorful vinegar solution. The result is a tender, flavorful fish that's perfect for serving on crackers or bread.

If you're looking for a new way to enjoy salmon, give Joyce Goldstein's Pickled Salmon a try. You won't be disappointed!