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Jewish Pickled Salmon
Source: dLife

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

Prep Time: 4 hours
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 179.8
Total Carbs 22.1 g
Dietary Fiber 3.4 g
Sugars 13.1 g
Total Fat 3.2 g
Saturated Fat 0.5 g
Unsaturated Fat 1.1 g
Potassium 564.5 mg
Protein 14.7 g
Sodium 51.9 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  distilled white vinegar
0.3333 cup  fresh lemon juice
2 tbsp  sugar
0 1/2 cup  dried hot chile peppers
1 tsp  cardamom pods
3 each  medium garlic cloves
0 3/4 tsp  mustard seed
2 tsp  black peppercorns
0 1/2 tsp  fennel seed
0 1/2 tsp  coriander seeds
0 1/2 lb  salmon fillet
1 1/2 cup  sliced white onion
1 1/2 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.

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