Salmon Vina Olki
Yield
4 servingsPrep
10 minCook
30 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vinegar
|
|
| 4 | cups |
water
|
|
| 2 | teaspoons |
cinnamon
|
|
| 4 | teaspoons |
cumin seeds
|
|
| 6 | large |
garlic cloves
mashed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vinegar
|
|
| 946 | ml |
water
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2E+1 | ml |
cumin seeds
|
|
| 6 | large |
garlic cloves
mashed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Mix all of the ingredients in a large kettle and stir well.
Add salmon slices and stir well so each slice will absorb the spices and garlic.
Leave in brine over night, but not longer than 24 hours, as salmon tends to get mushy.
Remove from brine, roll in cracker crumbs or meal and fry in hot oil.
