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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Jewish Pickled Salmon

Source: dLife

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

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 3.2 Fat, 2.4 Vegetables, 0.1 Fruits, 1.4 Meat, 0.3 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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Servings

Ingredients

0.5
0 1/2 cup distilled white vinegar 0.3333
0.3333 cup fresh lemon juice 2.0
2 tbsp sugar 0.5
0 1/2 cup dried hot chile peppers 1.0
1 tsp cardamom pods 3.0
3 each medium garlic cloves 0.75
0 3/4 tsp mustard seed 2.0
2 tsp black peppercorns 0.5
0 1/2 tsp fennel seed 0.5
0 1/2 tsp coriander seeds 0.5
0 1/2 lb salmon fillet 1.5
1 1/2 cup sliced white onion 1.5
1 1/2 cup fresh chopped red onion

Directions

In a bowl, mix vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.
Add salmon and combine with mixture. Cover and chill from 2 to no more than 5 hours.
Place white and red onions in a nonstick frying pan. Drain marinade from fish into pan and bring to a boil.
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.