Pickled Salmon

Ingredients

• 0.5 teaspoon peppercorns black
• 4  cardamom pods hulled
• 0.5 teaspoon coriander seed 
• 10  chilies dried hot each 2 in. long
• 0.5 teaspoon fennel seed 
• 3 cloves garlic peeled
• 0.3 cup juice of lemon 
• 0.8 teaspoon mustard seed 
• 1.5 cups onion red very thin
• 2 tablespoons sugar 
• 0.5 cup vinegar 
• 1.5 cups onion white very thin
• 0.5 pound boned cut into 1/2-inch slices

Equipment

• bowl
• frying pan

Directions

1. In a bowl, combine vinegar, lemon juice, 1/2 cup water, sugar, dried chilies, cardamom, garlic, mustard seed, peppercorns, fennel, and coriander.
2. Add the salmon and mix. Cover and chill at least 2 or up to 5 hours.
3. Place white and red onions in a nonstick 10- to 12-inch frying pan.
4. Drain marinade from fish into pan. Bring to a boil over high heat.
5. Lay salmon on onions. Cover; simmer until fish is opaque but still moist-looking in center (cut to test), about 1 minute.
6. Transfer fish and onion mixture to a jar or bowl.
7. Let cool, then cover and chill at least 2 hours or up to 5 days.