The Koala and I laugh about pickle juice. Probably too much. To find out why, watch this bit from funny man Hannibal Buress. It’s gold.
The Koala is addicted to pickles so we also have an abundance of pickle juice in this house. We usually throw it out. Cooking with pickle juice wouldn’t be part of my radar but the seed was sown. Hannibal Buress made me experiment with pickle juice. I hope he likes this recipe! It ain’t swordfish but the salmon market is pretty stable. 😉
Note: recipe may vary as pickle juice is a man-made product and comes in all manners of strengths. I found ours mild with a little sweetness and delicately flavoured the fish. I felt that could have done with a little more oomph but The Koala thought the flavour was just right.
I served this with pumpkin mash and some rainbow silverbeet (rainbow chard) for colour. There’s something fun about a widly colourful all-natural plate of food. But if you want to be a bit more subdued, rice and spinach would also work here.
Pickle Juice Salmon
- 300g to 400g (10-14oz) salmon fillet
- 1 cup pickle juice
- 1 cup chicken broth
- 1 cup water
- In a saute pan, heat the pickle juice, chicken broth and water to a gentle simmer.
- Place salmon fillets skin side down in the pan. Cover with lid and simmer for 10 minutes to desired doneness. Do not overcook!
- Carefully lift salmon from pan and transfer to a plate.
- Serve sprinkled with sliced spring onion (scallions) and fresh black pepper and your choice of sides.