Serves approx. 40 people as an appetizer
- 3 large Vidalia onions, cut into slices
- About 1 cup of pickling spices
- 2-3 salmon fillets, approximately 9 pounds, skin removed and cut into individual slices
- 2 1/2 cups vinegar
- 2 1/2 cups water
- 1 1/4 cups sugar
- 1 1/4 bottles of ketchup (The bottle I use is 24 oz.)
Take two large plastic containers and scatter 1/2 the onions on the bottom. Sprinkle with the pickling spices and set aside.
Mix the marinade ingredients together in a bowl and set aside.
I use two stock pots so that the salmon cooks evenly and isn’t crowded. Bring 2 large stockpots of water to boil. Using a slotted spoon, place the fish one at a time into the two pots. Boil the salmon 8-10 minutes, check the pieces to see if it’s done because thicker pieces may take a little longer.
Remove the salmon with a slotted spoon when it's ready and place in the containers on top of the onions and spices. Layer with the remaining onions and another handful of the pickling spices.
Pour the sauce over the top of the fish. Cover and refrigerate. Make the pickled salmon 1 week prior to serving.
To serve: Line a platter with washed lettuce leaves. I break up the salmon into smaller chunks and remove most of the spices before putting it on the plate. Decorate with the onion rings and a bit of the sauce on top.