Pickled salmon with carrots

In a wide casserole, fry the garlic, the chopped spring onion and the carrot with a little oil, and add the peppercorns. Optionally, you can add a bay leaf.

In a glass we mix equal parts of wine, vinegar and water, which we will add to the casserole when the vegetables are soft. We leave it over medium heat so that the alcohol in the wine evaporates.

On the other hand, we pass the salmon cut into cubes of about 2 cm, trying to make them as similar as possible in size, in a frying pan until they take a little color on all sides. The center does not need to be done, as it will be done in the marinade.

Add the salmon to the casserole where we have the marinade, and cover with a lid so that the salmon finishes simmering and the flavors mix.

A comeeerrr!!! 😋😋😋

Note: It is usually eaten warm or even cold, and being pickled it is perfect for making tuppers that will last several days without freezing.