Best 2 Joyce Goldsteins Pickled Salmon Recipes

Are you looking for a tantalizing recipe for Joyce Goldstein's pickled salmon? This classic dish, originating from the culinary expertise of Joyce Goldstein, offers a delightful combination of flavors and textures. The delicate salmon is cured in a flavorful brine, resulting in a succulent and tender final product. Whether you're hosting a special occasion dinner or simply craving a delicious and unique meal, Joyce Goldstein's pickled salmon is sure to impress.

Here are our top 2 tried and tested 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 SALMON

Pickled Salmon image

This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.

Provided by Geema

Time P1DT30m

Yield 6 cups

Number Of Ingredients 8

Ingredients

2 1/2 lbs skinless boneless salmon fillets
1 tablespoon salt
2 cups distilled white vinegar
2 cups water
1/4 cup canola oil
1 1/2 tablespoons mixed pickling spices
1 teaspoon salt
5 small white boiling onions, thinly sliced

Steps:

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

Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2

Tips:

Use fresh, high-quality salmon for the best results.
Make sure to remove all the bones from the salmon before pickling it.
Use a variety of spices and herbs to create a flavorful pickle.
Allow the salmon to pickle for at least 24 hours before serving.
Store the pickled salmon in the refrigerator for up to 2 weeks.

Conclusion:

Pickled salmon is a delicious and versatile dish that can be enjoyed in many different ways. It is a great appetizer, main course, or snack. Pickled salmon is also a good source of omega-3 fatty acids, which are beneficial for heart health. If you are looking for a new and exciting way to enjoy salmon, give pickled salmon a try. You won't be disappointed!