March 2nd, 2009
Overnight Salt Salmon
Diane Anderson was of Swedish descent on her father’s side of the family and a marvelous cook. Her recipe for overnight salt salmon comes from the Northwest Fishermen’s Wives Cookbook, published in 1978.
Cut a salmon fillet into pieces. Sprinkle pickling salt over the salmon and place each piece in a bowl. Fill bowl with enough water to cover fish. Refrigerate fish overnight.
The next day, rinse salt off fish. Boil fresh water with 1 TBS. vinegar, 1 tsp. celery flakes and 1 tsp. onion flakes. Boil fish 20-30 minutes.
Serve with boiled potatoes and cream gravy with chopped hard-cooked eggs.