Marinated salmon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Salmon |
| 3 | Onions -- sliced | |
| 3 | cups | Water |
| 2 | teaspoons | Salt |
| ½ | cup | Lemon juice |
| ½ | cup | White vinegar |
| 1 | teaspoon | Pickling spice |
| 1 | Bay leaf | |
| ¼ | teaspoon | Peppercorns -- whole |
Directions
Combine the salmon, onions, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter. Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over fish and chill 24 hours before serving. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on Recipe By : Jennie Grossinger - "The Art Of Jewish