Sweet and sour salmon (aka pickled salmon)

Yield: 4 - 8

Measure Ingredient
4 slices Salmon steak (or baby salmon steaks, or salmon trout steaks)
1 medium Onion, sliced
1 teaspoon (or less) salt
3 \N Bay leaves
1 \N Box (1 oz.) raisins
½ cup Sugar
½ cup Vinegar

Place all ingredients in a saucepot. Cover with water. Bring to a boil.

Cover, and cook for ½ hour on a small flame. Chill, and enjoy. PS - This also freezes well, but as with all fish dishes, not for too long! It can (and should) be made at least one day in advance, and will last for about 5 days in the fridge.

Posted to JEWISH-FOOD digest V97 #037 From: Unkap@...

Date: Tue, 24 Sep 1996 23:31:38 -0400

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