Beth's Pickled Salmon

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

subheading: Marinade:

1 ½ cups Water

2 cups rice wine or other clear vinegar

6 Tbsp Sugar

2 Tbsp Kosher Salt

6 Bay Leaves

2 Tbsp Pickling Spice

2 lb Salmon Fillets skin off cut into ½” cubes

2 Medium White Onions sliced very thinly

⅓ cup Raisins

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