Pickled Salmon - 20g Carbs, 2.9g Fiber
From: dlife
1/2 cup kosher white wine vinegar or distilled white vinegar
1/3 cup lemon juice
2 Tbsp sugar
10 dried hot chilies (each about 2 in. long)
4 cardamom pods, hulled
3 cloves garlic, peeled
3/4 tsp mustard seed
1/2 tsp black peppercorns
1/2 tsp fennel seed
1/2 tsp coriander seed
1/2 lb boned, skinned salmon, 1 inch thick, cut into 1/2-inch slices
1 1/2 cups very thin white onion slices
1 1/2 cups very thin red onion slices
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.
Nutritional Information:
171 Calories, (25% from Fat), 4.8g Fat, (0.7g Sat), 14g Protein,
31mg Cholesterol, 20g Carbs, 2.9g Fiber