(I’m not sure of the original source to credit for this salmon recipe, but it was published in my High School Reunion Cookbook.)
6 slices salmon fillet, skin removed, cut into chunks
1 onion, thinly sliced into half rings
1 cup ketchup
1 cup boiling water
3/4 cup vinegar
1/3 cup sugar
2 tablespoons pickling spice
Salt-and-pepper to taste
Place onions and salmon on the bottom of a large pot. Cover with water and season with salt and pepper. Bring to a very gentle simmer and cook for about 10 minutes until the salmon is cooked through. Stir the salmon periodically so that it does not stick together.
In a large container combine the ketchup, water, vinegar, sugar, pickling spice, salt and pepper.
Remove the salmon and onions with a slotted spoon and place it in the marinade. Marinade in the refrigerator at least overnight before serving.
1 cup mayonnaise
Handful of fresh dill
2 cloves garlic
Juice of half a lemon
A bit of lemon zest
Salt, to taste
Add all ingredients in a food processor and blend until smooth.
To plate: using a pastry brush, brush the dill dip across the plate and place the cubes of salmon in the center. Top with pickled onions from the marinade.