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Salmon fillets, or 2 halves of a salmon, filleted and skinned
Poach the fish, gently just until done. Set aside to cool completely.
Now mix together all other ingredients and throw over cooled fish, then refrigerate.
Serve cold.
Poster's Notes:
Much better the following day, after sitting in juices overnight in 'fridge!
Posted by Shelly Shub
Nutritional Info Per Serving: N/A
16 oz. ketchup
2 cups water
1/2 cup vinegar
Sugar to taste (dish should be sweet-sour)
1-1/2 tablespoons pickling spice
For an appetizer for Shabbat, Yomtov, or a fish-pareve meal served cold.