Source: dLife

A delicious salmon topped with white wine vinegar and lemon juice.

Servings

0.5 cup distilled white vinegar (or kosher)
0.33 cup fresh lemon juice
2 tbsp sugar
0.5 cup dried hot chile peppers (equal to 10 peppers about 2 inches long)
1 tsp cardamom pods , equal to 4 pods, hulled
3 medium garlic cloves , peeled
0.75 tsp mustard seed
2 tsp black peppercorns
0.5 tsp fennel seed
0.5 tsp coriander seeds
0.5 lb salmon fillet , boned, skinned salmon, 1 inch thick, cut into 1/2-inch slices
1.5 cup sliced white onion , very thin
1.5 cup fresh chopped red onion

1 In a bowl, mix vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.
2 Add salmon and combine with mixture. Cover and chill from 2 to no more than 5 hours.
3 Place white and red onions in a nonstick frying pan. Drain marinade from fish into pan and bring to a boil.
4 Place salmon on onions. Cover and simmer about 1 minute until fish is opaque but moist-looking in center. Place fish and onion mixture in a jar or bowl. Let cool, then cover and chill at least 2 hours or up to 5 days.

You can serve salmon as appetizer with toasted rye bread or pocket bread, shredded cucumber, and reduced-fat sour cream.