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4 portions salmon steaks or fillets--your choice
Poach the salmon in shallow water with the onion slices and pepper. Don't throw away the water!
Put the salmon in a dish and start the sauce. To about 1 cup of the poaching water, add the vinegar, brown sugar, ginger snaps and raisins. Leave the onions and lemon slices in it. Cook until the ginger snaps are all dissolved and the raisins nice and plump.
Pour it over the fish and refrigerate. Serve it either hot or cold.
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
1 sliced onion
1 thinly sliced lemon
Black or white pepper
water
1/4 cup cider vinegar
2-4 tbsp. brown sugar
6-8 ginger snaps
handful of raisins
It makes a fabulous Shabbat lunch. You can use this same recipe for a sauce to go with cooked smoked or pickled tongue. Just use a cup of the liquid you cooked the tongue in instead of the fish broth.