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Seattle Pickled Salmon Salad

Serves 4

Total Time
2 hrs 20 mins

John Sundstrom, chef of Lark restaurant in Seattle, drew on his Scandinavian heritage to create this sweetly spiced fish. Try it as an appetizer with bread and radishes, as he does, or turn it into a salad as we've done here.

Seattle Pickled Salmon Salad

Photo: Leigh Beisch; Styling: Dan Becker
 2 cups Champagne vinegar
 1/2 cup sugar
 1/4 cup kosher salt
 8 dried bay leaves
 2 tablespoons whole allspice
 1 tablespoon yellow mustard seeds
 1 tablespoon peppercorns
 4 sockeye or coho salmon fillets (each 5 to 6 oz., 1/2 to 1 in. thick), with skin
 1/4 teaspoon ground pepper
 2 tablespoons olive oil, divided
 1 1/2 quarts (3 oz.) lightly packed baby arugula
  Baby radishes, butter, and crusty bread
Step 1

Heat vinegar, sugar, salt, and seasonings in a saucepan to boiling, stirring occasionally. Remove from heat; pour into an 8-in. square glass or ceramic baking dish. Let cool.

Step 2

Sprinkle fish with pepper. Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil, then add fish and cook, turning once, until barely cooked through, 3 to 6 minutes. Pull off skin and discard.

Step 3

Transfer fish to pickling mixture, cover, and chill 2 hours; turn fish after 1 hour.

Step 4

Toss arugula with remaining 1 tbsp. oil and 2 tsp. pickling mixture in a large bowl. Arrange on plates. Using a slotted spoon, arrange fish next to salad. Serve with radishes, butter, and bread.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 4

Amount Per Serving
Calories 336Calories from Fat 53
% Daily Value *
Total Fat 20g31%

Saturated Fat 3.2g16%
Cholesterol 101mg34%
Sodium 810mg34%
Total Carbohydrate 5.6g2%

Dietary Fiber 0.6g3%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.