Source: dLife

Homemade chilled pickled salmon.

Servings

0.5
0 1/2 cup  white wine vinegar 0.3333
0.3333 cup  fresh lemon juice 2.0
2 tbsp  sugar 2.0
2 cup  dried California chili peppers 4.0
4 tsp  cardamom pods 3.0
3 each  medium garlic cloves 0.75
0 3/4 tsp  mustard seed 0.5
0 1/2 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  red onion, sliced

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.